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Mini Trendy Tartlet with Marinated Scallops, Cream of Cauliflower and Caviar

If you like it a little more extravagant, this recipe for marinated scallops with a cream of cauliflower and caviar might be something for you. Tastes delicious and a true feast for the eyes!


4 Mini Trendy Shells 5cm


3 scallops (to chop finely)

Wheat lettuce

Enoki mushrooms


Olive oil

Chardonnay vinegar

Smoked Viking salt


* Cauliflower cream

¼ cauliflower

125ml of milk

125ml cream

125g poultry stock


Servings: 4

  1. Thinly slice the scallops and marinate with the olive oil, Chardonnay vinegar and smoked Viking salt.
  2. Add the cauliflower, milk, cream and chicken stock to the Thermomix and let it rotate for 15 minutes at 80°C/176°F, speed 4.
  3. Add the caviar.
  4. Place the marinated slices on the Trendy Shell bottoms and top with some wheat lettuce.
  5. Decorate with Enoki mushrooms and finish with a delicious cauliflower – caviar cream.

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catalogue Pidy 2024