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)
Smoked Viking salt
* Cauliflower cream
125ml of milk
125g poultry stock
- Thinly slice the scallops and marinate with the olive oil, Chardonnay vinegar and smoked Viking salt.
- 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.
- Add the caviar.
- Place the marinated slices on the Trendy Shell bottoms and top with some wheat lettuce.
- Decorate with Enoki mushrooms and finish with a delicious cauliflower – caviar cream.
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