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Marinated scallop gravlax, sauteed balsamic blueberries, herbal whipped cream, served on croutons |

Salted

Fine slices of scallops cooked with salt and vodka and marinated with lemon zest. Served on a crostini and garnished with a fresh herb whipped cream.

Note

If you use bay scallops (very small) reduce the gravlax marinating time by half.

Ingredients

Recipe for 12 Tapas

Gravlax

240 Gr

Bay scallops

30 Gr

Coarse salt

15 Gr

Sugar

1 Pinch(es)

Ground pepper

1 Pinch(es)

3 peppers

Marinade

75 Gr

Shallot

1 Unit(s)

Lemon

Blueberries

100 Gr

Frozen blueberries

30 Ml

Aged balsamic vinegar

Herb cream

125 Ml

Cream 35%

20 Ml

Balsamic vinegar reduction

2 Sprig(s)

Tarragon

10 Sprig(s)

Chives

Garnish

12 Unit(s)

Crostini

Preparation time: 60 min

Preheat your Oven at 375 °F

Preparation

Combine all of the gravlax ingredients and the scallops and let marinate in the fridge for 30 minutes. Rinse under cold water and set aside. Mince the French shallots, chives and tarragon. Zest and juice the lemon.
Marinade

Rinse and slice the scallops and place in a dish without them overlapping. In a mixing bowl, combine the shallots with the lemon zest and juice. Add a little canola oil and pour over the scallops.
Blueberries

In a sauce pot, bring the balsamic vinegar to a boil. Add the blueberries and cook for 1 minute. Let cool before serving.
Fresh herb whipped cream

Start by whipping the cream and balsamic reduction. Once it is nice and whipped, add the fresh herbs and season to taste with salt and pepper.
Plating

On the crostinis, place a bit of the fresh herb whipped cream. Place a slice of scallop on top and garnish with the balsamic blueberries.