‘I believe that cuisine is the most important link between
nature and culture’
Alex Atala
A creative chef, Alex Atala is known for exploring the
gastronomical possibilities of Brazilian ingredients. His restaurant, D.O.M.,
was voted the 4th Best Restaurant in the World in 2012.
Sea scallops with
coconut milk, aromatic pepper, crispy mango and Brazil nuts
Ingredients
For the aromatic pepper oil
200g aromatic pepper
30ml cachaça
15ml white-wine vinegar
1 rosemary stalk
1 bay leaf
1 clove garlic
750ml canola (rapeseed) oil
For the scallops
8 Brazil nuts
12 sea scallops, cleaned
25ml lemon juice
salt
150ml coconut milk
6 mint leaves
For the crispy mango
300g mango flesh
1 vanilla bean
100 ml glucose
To assemble
cilantro (coriander) sprouts
Method
For the aromatic pepper oil
Mix all the ingredients and let them infuse in a vacuum-pack
bag for 30 days at below 15ºF (8ºC).
For the scallops
Grate the Brazil nuts on a microplane and set aside. Place
the scallops in a bowl on top of a bain-marie filled with ice. Add the lemon
juice and a little salt and let them marinate for 1 minute.
Add the coconut milk and the aromatic pepper oil. Mix well.
Chiffonade the mint leaves and add to the mixture.
For the crispy mango
In a blender, blend the mango with the seeds from the
vanilla bean. Pass it through a sieve, and reserve. Heat the glucose
until it melts and mix it with the mango.
Preheat the oven to 230ºF (130ºC).
On a nonstick silicone baking mat, make very thin layers of
the mango mixture and bake in the oven for 35–40 minutes until crunchy.
Keep in a cool, dry place until needed.
To assemble
In each soup plate, arrange 3 scallops and a little of the
marinade.
Place the grated Brazil nuts, 1 piece of crispy mango and a
cilantro sprout in each bowl.
Sa
aveti pofta de cultura!
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