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Recipe from our chefs – Scallops, beetroot, and Piedmont hazelnuts
This recipe from Le Vistamar at the Hôtel Hermitage Monte-Carlo elevates the refined flavour of scallops to new levels. Read on to discover the secrets to preparing this unique dish, sought after by the most discerning of gourmets.
Ingredients for 4 people:
Main ingredients
- 3 kg scallops
- 100 g butter
- 30 g ground Piedmont hazelnuts
- 60 g panko breadcrumbs
- 38 g maltodextrin
- 50 g semi-salted butter
Garnish ingredients
- 1 kg beetroot
- 1 kg coarse salt
- 100 g Piedmont hazelnuts
- 20 g sherry vinegar
- 15 g semi-salted butter
- Beechwood
Sauce ingredients
- 180 ml pouring cream
- 1.25 g agar agar
- 0.25 g blackberries
- 0.25 g caviar
- 1 finger lime
Preparation:
- Release the scallops from their shells, remove the beard and coral, rinse and set aside.
- Wash the beetroot and cover in a mixture of coarse salt and a little water.
- Bake at 180 °C for 2.5 to 3 hours.
- Once cooked, remove the salt crust and slice the beetroot thinly using a food slicer.
- To prepare the hazelnut crumble, ensure the ground hazelnuts, breadcrumbs, maltodextrin and butter are chilled, and combine to a sand-like consistency.
- Bake at 160 °C for 6 mins.
- To make the cream sauce, bring the cream to the boil with the agar agar then leave to chill for around 1 hour. Blend with an immersion blender, and add the caviar and finger lime.
- Sear the scallops briefly on each side.
- Lightly fry the beetroot in semi-salted butter, and deglaze the pan with the sherry vinegar.
- Plating: Add the cream to the bottom of a soup plate, and top with the scallops and crumble. Lay over the sliced beetroot, dot with more cream, and finish with lemon zest.
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