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Normandy scallops, creamy rice infused with geranium rosat & sake,
coral cream & madras curry

by Anne-Sophie Pic
Le Restaurant Anne-Sophie Pic, France
 

I chose this challenge for the bite it packs! This recipe is inspired by the Queen song, 'Another One Bites the Dust'. Freddie Mercury's style is rock n'roll, lively, inclusive, joyful, and catchy — like cooking.

Normandy scallops, creamy rice infused with geranium rosat & sake, coral cream & madras curry

  • STARTER
    4 PERS.
  • timing
    3h30
  • preparation time
    2H
  • Cooking time
    1H30

INGREDIENTS

RICE CREAM

Sushi rice - 25g
Milk - 125ml
Cream - 125g

INFUSED RICE CREAM

Rice cream - 250g
Sake lees - 30g
Sake - 30ml
Rose geranium leaf - 10g (or dried rose petals)
Madras curry - 3g

SCALLOP DASHI

Scallop coral - 300g
Dashi - 1L

CORAL CREAM

Scallop coral - 200g
Cream - 250g
Dashi - 75ml
Sake - 50ml
Salt, to taste

GENMAICHA RICE VINEGAR

Rice vinegar - 50ml
Genmaicha - 1,5g

SUSHI RICE COOKED WITH GERANIUM

Sushi rice, to be washed and soaked - 100g
Mineral water - 125ml
Rose geranium leaf - 3g
Genmaicha rice vinegar - 10g

RICE DOUGH

Sushi rice - 50g
Water - 200ml

CRISPY SCALLOP SHELL

Rice dough - 50g
Scallops - 50g

PUFFED RICE

Round rice - 25g
Water - 100ml
Genmaicha powder - 1g
Grapeseed oil - 25g

FINISHING AND DRESSING

Sea fennel, as needed
Puffed rice Genmaicha
Pieces of scalopps (size 4-6 pc/kg) - 4
Jabara lemon brunoise

METHOD

— RICE CREAM

Cook the rice in the milk and cream at a simmer for 40 minutes, stirring regularly. Once the rice is well-cooked, blend everything in the Thermomix™.

 

2 — INFUSED RICE CREAM

Heat the rice cream with the sake and the sake lees, mix with a whisk to dissolve the sake less. Bring to a boil and infuse the geranium. Put a lid on and leave to infuse for 15 minutes off the heat. Strain to remove the geranium. Take 100g of this rice cream and add 3g of curry, mix well so that the curry dissolves properly. Reserve the 2 preparations in the refrigerator.

 

3 — SCALLOP DASHI

Clean the scallops, wring them well. Brown the scallop beards in a saucepan with almost smoking grapeseed oil. Colour them well, add a little butter to help. Moisten with the Dashi. Leave to simmer for 3 hours. Strain and reduce to a syrupy consistency.

 

4 — CORAL CREAM

Brown the scallops, deglaze with the sake, reduce by half. Moisten with the Dashi scallops and the cream. Bring to a boil, then blend with the Thermomix™ and pass trhough a sieve. Adjust the seasoning.

 

5 — GENMAICHA RICE VINEGAR

Bring the rice vinegar to a light boil and infuse the Genmaicha, covered, for 15 minutes away from the heat. Pass through a strainer.

 

6 — SUSHI RICE COOKED

Wash the rice 3 times, then soak the washed rice with 125ml of mineral water. Soak for 30 minutes. Boil the rice and the soaking water with the geranium. Cook in a dry oven, covered, at 180 °C (356 °F) for 30 minutes, then remove the geranium. Season with the Genmaicha rice vinegar and salt.

 

7 — RICE SHELL DOUGH

Cook the rice in water for 40 minutes, making sure to mix regularly. Once it is cooked, drain and blend in the Thermomix™.

 

8 — CRISPY SHELL

Mix the rice shell dough with the scallops in the Thermomix™. Adjust the seasoning to taste. On a Silpat® spread it thinly in the shape of a circle with a diameter of 85mm, then bake in a dry oven at 75 °C (167 °F) for 1 hour. Fry in oil at 160 °C (320 °F) and press into the shell mould.

 

9 —PUFFED RICE

Cook the rice in water for 40 minutes, making sure to stir regularly until it is properly cooked. Drain and leave to dry at 50 °C (122 °F) for 8 hours. Heat the oil to 170 °C (338 °F) then puff the dried rice. Remove and place on absorbent paper. Sprinkle with Genmaicha powder.

 

FINISHING & SERVING INSTRUCTIONS

Warm up the sushi rice with the geranium-infused rice cream. It should have the consistency of rice pudding. Put this rice the crispy shell, garnish with jabara lemon brunoise. Put a little curry rice cream on the rice, sprinkle with Genmaicha puffed rice. Meanwhile, cook the scallops in foaming hazelnut butter, give it a nice colour. Stop cooking at 33 °C (91 °F) and leave to rest so that the scallops can be served at 42 °C (108 °F). Place the scallops on the rice foam. Decorated the bottom of the crispy shell with the sea fennel. Cover with the second crispy shell. Finish the dish by drizzling lines of the sauce with the curry rice cream and the scallop Dashi reduction. Serve the coral cream in a sauce boat.

Spicy notes of curry mingle with elegance of Krug Grande Cuvée 170ème Édition, while the iodized flavours of the scallops complement the Champagne's intense mineral notes. The texture of the rice finds its counterpart with the delicate bubbles, which contrast with the creaminess of the dish, while the toasted rice aromas are mirrored in the lightly toasted notes of the wine.
Krug Grande Cuvée
Krug Grande Cuvée
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