Scallops are a regular occurrence for me. That is of course not without reason, I think they are fan-tas-tic! Especially if they are nicely baked on the outside and glassy on the inside, still a bit raw. The taste is a bit sweet and nutty; a pinch of salt and pepper is enough to season them.

It was a while back so high time for a new variant. The combination of these flavors works very well! The sauce is based on the recipe of Joris Bijdendijk. His dish 'Beetroot millefeuille' has blown me away a few times, not least because of the sauce. I've made the sauce a few times and always loved it. But with the sweet variant of Tomasu soy sauce I might like it even better. Don't hold back with this beurre blanc, it can play a major role. And yes, you can lick the plate…

I drank the Cuvée XII from Apostelhoeve with this dish. A beautiful wine from Dutch soil that goes very well with asparagus. Are you hungry yet? To work!

Coquille met knolselderij en asperges — Pin
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Scallop with celeriac and asparagus

5.0 from 3 votes

Course: Appetizer, amuse-boucheDifficulty: Simple

Portions

persons

Preparation time

hour

Tools:
– Sous vide set
– Blender

Ingredients

2 fresh scallops
6 White asparagus
butter
mace leaves
200 gr kumquats
chive oil
5 toasted hazelnuts, halved
Cress or fresh herbs
For the celeriac puree
1 small celeriac
Milk
cooking cream
For the beurre blanc
50 ml sushi vinegar
25 ml water
15 ml dry white wine
10 ml Tomasu Sweet soy sauce (really, so tasty)
30 ml cream
5 gr dashi powder (which is often 1 sachet)
100 gr cold butter, cubed

Preparation

asparagus
Peel the asparagus well (one and a half times) and vacuum seal with a knob of butter and some mace leaves.
Cook the asparagus for 40 minutes at 88°C.
When they are cooked and you are ready to use up, cut the heads off the asparagus and use them on this beautiful plate (and of course you can also secretly eat the rest…).
kumquat gel
Remove the stems from the kumquats.
Blanch them 8x for a minute in clean boiling water every time. Always cool in ice water in between.
Smooth in the blender, pass through a fine sieve and set aside in a squeeze bottle or piping bag.
celeriac puree
Peel the celeriac and cut into pieces.
Place the pieces in a pan and add 50/50 milk and cream to cover.
Cook over medium heat for about 20 minutes until the pieces are really soft.
Transfer the celeriac to the blender with a slotted spoon and blend until smooth. Keep adding some cooking liquid until the blender can spin the puree on its own (without having to shake).
Season with salt and pepper and stir briefly.
Push the puree through a fine sieve and store in a piping bag. To keep it warm, you can put that bag in the sous vide container with the asparagus.
beurre blanc
Mix in a saucepan: sushi vinegar, water, wine, soy sauce and cream; bring to boil.
Add the dashi powder and let it boil for a while.
Remove from the heat and mix in the cubes of cold butter (each) so that you get a nice thick sauce.
Set aside until use.
scallop
Clean the scallop and rinse briefly with cold water. Pat dry and cut superficially crosswise on one side.
Heat oil in a pan and fry the scallops on both sides until golden brown; about 2 minutes per side.
Place the scallops on a paper towel and sprinkle with some salt and freshly ground pepper.
layout
Place a nice dot of celeriac in the middle of your plate and spread it out with a spoon.
Place the scallop in the center with the slit side up.
Place 3 asparagus heads around the scallop, each with a dollop of kumquat gel and half a hazelnut.
Distribute some cress or herbs playfully.
Pour a little (warm) beurre blanc into a bowl, add a dash of chive oil and toss carefully so that you get beautiful 'pearls'.
Pour the sauce around the table.
Enjoy your meal!