Ceviche of scallops with citrus segments, vadouvre cream and mustard seed, Salt-conscious three-course Christmas menu

Ingredients for 10 people

Ingredients raw marinated scallops

  • 30 scallops
  • 125 grams of lime juice
  • 2.5 tsp. red chili pepper, finely chopped
  • 2.5 tsp. coriander, chopped
  • 250 ml. olive oil

Ingredients vadouvan cream

Ingredients hydrochloric acid mustard seed

  • 88 grams of mustard seeds
  • 88 grams of sushi vinegar
  • 132 grams of water

Other Ingredients

  • White grapefruit segments
  • Borage Cress
  • Daikon Cress


Work method marinated scallops

  • Open the shells and remove the nut, the white meat, from the shell.
  • Rinse the nuts under cold running water for 5 minutes.
  • Pat the nuts thoroughly dry with kitchen paper.
  • Cut the nuts into thin slices. If necessary, crush them lightly between butcher's foil.
  • Divide among plates and marinate with red pepe r, lime juice and cilantro and let soak for about 15 minutes.
  • Season with zest of lime and drizzle with some olive oil.

Method vadouvan cream

  • Myotize the vadouvan in the oil.
  • Remove from heat and pour in the remaining oil.
  • Allow to infuse for 12 hours at room temperature.
  • Pass the oil through a micro sieve.
  • Put the egg whites together with the yogurt in a measuring cup.
  • Mix with a hand blender until homogeneous.
  • Add the oil drop by drop until a firm cream forms.
  • Transfer to a spout bag or spray bottle.
  • Store in the refrigerator until use.

Method sweet and sour mustard seed

  • Mix all ingredients together in a suitable saucepan.
  • Bring to a boil and reduce heat to low.
  • Simmer gently until the seeds are soft.
  • Store in a tightly sealed container or jar.

Total amount of salt: 0.64 grams per person
Link to dish

Recept: Gastronomixs

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