Saffron Scallops
A cold appetizer of scallops served with endive, king trumpet mushrooms, truffle, and caviar.
Ingredients
Scallops (sliced thinly horizontally)
to taste
Chicory (cut into long strips)
to taste
Trumpet mushrooms (cleaned)
to taste
Shallots (chopped)
to taste
Fennel (chopped)
to taste
Chicory leaves (washed and dried)
to taste
Caviar (for garnish)
to taste
Saffron (mixed with oil)
to taste
Olive oil (mixed with saffron)
2 tbsp
Apple cider vinegar (for vinaigrette)
to taste
Peanut oil (for vinaigrette)
to taste
Truffle (for garnish)
to taste
Dill (for garnish)
to taste
Instructions
1
Prepare Scallops
Rinse scallops quickly under running water, slice as thinly as possible horizontally
2
Make Saffron Oil
In a bowl, combine 2 tbsp olive oil, saffron, salt, and pepper. Mix well, brush both sides of the scallops with the mixture, cover with plastic wrap and refrigerate
3
Make Vinaigrette
Add apple cider vinegar, salt, and pepper to a bowl, then add peanut oil and mix; use half to toss with chicory, reserve the other half for later use
4
Prepare Side Ingredients
Chop shallots and fennel, cut chicory into thin strips; heat oil in a pan, sauté shallots and fennel for 4 to 5 minutes until translucent, then add trumpet mushrooms and sauté for another 2 minutes
5
Plate the Base
Arrange chicory leaves in a circular pattern on a plate, place a 10cm diameter round mold on top, fill the mold with chicory tossed in vinaigrette
6
Layer Scallops
Alternate placing caviar and dill leaves on the chicory, then gently remove the mold
7
Final Garnish
Place the sautéed trumpet mushrooms, shallots, and fennel in the center, then sprinkle with truffle
