Scallops with elderberry broth, Zalotti blossom, miso mayonnaise, Zorri cress and egg

(For 4 porties)

Scallops:

• 12 scallops
• 20g sea salt
• 20g sugar
• 5 green pepper seeds (crushed)

Elderberry broth:

• 50ml lime juice
• 100ml elderberry syrup
• rice vinegar 25ml
• 1 sprig of Zalotti Blossom
• 0.02 g xanthan

Miso mayonnaise:

• 1 egg
• 1 tbsp light miso paste
• 100ml oil
• 15ml rice vinegar
• 10g Dijon mustard
• 10g sepia
• Salt, pepper to taste

Egg:

• 3g sea salt
• 300g egg yolk

Zorri Cress Oil:

• 100ml grape seed oil
• 1 bowl of Zorri Cress

To decoration:

• Zalotti Blossom
• Zorri Cress
• Adji Cress

Scallops:

• Sprinkle the mussels with a mix of salt, sugar and pepper and leave for 40 minutes.
• Then rinse with ice water.
• Dry the mussels on kitchen paper, drizzle with a little oil and fry in a hot pan for 30 seconds on each side.
• Add a tablespoon of butter and spread the mussels in the butter.
• Cut them into thin slices and place on a plate.

Elderberry broth:

• Mix all ingredients in the thermomix at full speed for 3 minutes, then aerate the mix.

Egg:

• Mix the egg with salt and cook Sous vide at 64°C for 1.5 hours.
• Then cool it in ice water for about 15 minutes.

Zorri Cress Oil:

• Mix all ingredients together in a blender and filter the oil (you can use a coffee filter).

Recipe: Ernest Jagodziński