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Saint Jacques, apples & caviar

by food (follow)

Ingredients for 2 people
2 teaspoon of Neuvic caviar
15 cl of an excellent apple or granny apple juice or 2 granny smith apples from which you extract the juice to the extractor
1 lime
2 drops of green dye
1 g of agar agar
3 scallops without coral
1/4 shallot
1 tablespoon of the very good white wine accompanying your entry (Carbonnieux blanc, Chablis ...)
1 tablespoon of olive oil of good quality
salt & espelette pepper

Zest the lime. Squeeze the juice. Add one tablespoon of the lemon juice to the 15 cl of apple juice and then the gram of agar agar. Bring to a boil and keep cooking for 2 minutes. Then add 2 drops of green dye. Pour the mixture into a small cellophane-coated mold. Reserve in the refrigerator until fully taken.
Brown the shallot in salted butter without staining. Cut the scallops in large dices, mix them with a little shallot, a few chopped chives, a tablespoon of white wine, and a tablespoon of lemon juice. Mix and refrigerate 5 minutes. Then season with salt and espelette chilli. Finally, add a dash of olive oil.
Place some green jelly in the bottom of 2 plates. Lay the scallop tartar and then a teaspoon of caviar. Finish with a few lime zest. Smile and serve. The charm operates.
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