Photography recipe
Fotografía Chef Signature Chef

 PREPARATION

  • Carefully place the scallops in a vacuum bag with a little extra virgin olive oil, thyme and neutral orange aroma.
  • Heat water to 45º medium-high heat, controlling it with a thermometer.
  • After that time we will introduce the sealed bag for 10 ' in the water.
Wine air:
 
  • In a glass of tube we will put 100ml...

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 PREPARATION

  • Carefully place the scallops in a vacuum bag with a little extra virgin olive oil, thyme and neutral orange aroma.
  • Heat water to 45º medium-high heat, controlling it with a thermometer.
  • After that time we will introduce the sealed bag for 10 ' in the water.
Wine air:
 
  • In a glass of tube we will put 100ml of pitarra wine and a splash of lime.
  • Pour 3 tablespoons of soy lecithin powder.
  • To generate the air in the blender to generate the air (it has to stay with many bubbles and not fall).
Plating:
 
  • We will take out the bag with the scallop and let it rest 1' at room temperature and we will open the bag being careful not to burn ourselves .
  • On a flat plate, place 5 sprigs of dill in a linear fashion to create a forest at first sight.
  • Place the scallop on top of the dill.
  • We will put on top 2 spoonfuls of the wine air making a way to wrap the scallop.

 

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Ingredients 4 persons
  • One scallop
  • 100ml of pitarra wine
  • 4 drops of neutral orange aroma
  • ½ lime
  • 1 bottle of natural water
  • coriander flower
  • extra virgin olive oil
  • soy lecithin.
Recipes. The Cook & Chef Institute