December has arrived so it's high time to come up with some nice dishes for Christmas. In addition, I like to make different things that can be made well in advance, at least for the most part. Of course you don't want to spend the whole evening in the kitchen, but join in the fun.

This starter (or intermediate dish) is a good example of this, you can easily prepare a few parts the day before. I indicate this in the recipe below. The ingredients are on the spacious side, this is because you need volume for the preparation.
Only the scallops and chestnut mushrooms are really for 2 people.

I am sure you will surprise your guests with this dish. Beautiful products, delicious flavors and I think it looks great. In short, get started!

Coquille, dragon, duxelles, olijfolieschuim en kaviaar — Pin
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Scallop, tarragon, duxelles, olive oil foam and caviar

5.0 from 1 vote

Course: appetizerDifficulty: Average

Portions

–

persons

Preparation time (indication)

minutes

Tools:
– Food processor
– Mandolin (optional)
- Blender
– Small cooking ring or plug (4-5cm)
– Piping bag
– Squeeze bottle

Ingredients

125 gr celeriac, cut in brunoise
1 el black garlic puree
250 ml milk
tarragon oil
125 gr chestnut mushrooms, finely chopped in your food processor
1 shallot, finely chopped
1 shallot, sliced on the mandolin
1 toe garlic, finely chopped
1 tsp Red wine vinegar
50 ml water
50 ml White wine vinegar
50 gr sugar
2 scallops
1 small can of caviar (10gr)
Aioli (this may be ready-made, don't make it too difficult for yourself))
2 small beech mushrooms
100 ml soy milk
70 ml extra virgin olive oil
Shiso purple cress (optional)

Preparation

Black garlic cream – to prepare
Boil the celeriac in the milk with a little salt until tender.
Place the celeriac in a measuring cup, add the black garlic puree and puree with the hand blender. Add a little more of the warm milk, if needed, until you have a nice smooth texture.
Place the cream in a piping bag and set aside until use. If this is longer than 4 hours: in the fridge.
Pickled shallot – To prepare
Bring the water with the white wine vinegar and sugar to a boil, then remove from the heat.
Place the shallot rings in this and set aside until use. If this is longer than 4 hours (or you need the pan very badly), you can also do this in a closed jar.
Aioli – To prepare
Make your own aioli or make it easy on yourself and buy it ready-made. Transfer to a squeeze bottle and set aside. Longer than 4 hours? In the fridge.
Duxelles
Heat a dash of olive oil in a frying pan and briefly fry the chopped shallot and garlic.
Add the finely chopped chestnut mushrooms and cook until most of the moisture has evaporated.
Season with the red wine vinegar, salt and freshly ground pepper.
Beech mushroom (optional)
Heat a knob of butter in a pan and briefly fry the two beech mushrooms.
scallops
Pat the scallops dry and fry them on both sides until golden brown; about 2 minutes per side.
Sprinkle with some salt and pepper.
Olive oil foam
Mix the soy milk and extra virgin olive oil. Heat it just before use.
Place the immersion blender in the mixture, then scoop off the foam with a tablespoon. Serve immediately, otherwise the nice foam will disappear.
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Place the cooking ring in the center of your plate and spoon in a layer of duxelles; press it a little.
Place the scallop here.
Place 3 dots of black garlic puree around the scallop and place a leaf of shiso cress on top (optional).
Place 3 shallot rings on the scallop.
Put a dot of aioli on the scallop, towards the edge.
Beech mushroom (upside down) and a spoonful of caviar on the other side are allowed.
Pour some tarragon oil around the scallop.
Finally, make the olive oil foam and spoon the foam over the scallop.
Despite the fact that it is a big recipe, it was not that bad, right? I hope you enjoy both the making and the food!