Baked scallops with Salicornia Cress and lobster foam

The kitchen of Haus Stemberg also symbolizes the family of simple hard-working people who fully propagate gastronomy here every day.

Ingredients

  • Salty Fingers®
  • gel of salted lemon
  • bread croutons
  • 12 scallops
  • olive oil
  • pepper and salt

For the lobster foam:

  • 2 soup crabs
  • 1/2 onion cubed
  • 1 sprig of rosemary
  • 100 g of butter
  • 4 dl cream
  • cognac
  • 1 tbsp tomato paste
  • salt and pepper
  • olive oil
  • 1 dl of champagne

For the Salicornia Cress:

  • 240 g Salicornia Cress
  • 1 tsp butter
  • 1 tsp sugar
  • pepper and salt

Method

For the foam, chop the lobsters and fry them in olive oil. Add the onions and tomato paste to deacidify.

Flame the mass with brandy, add the butter, cream and rosemary and bring to a boil. Season with salt and pepper and pass through a fine sieve.

Add the champagne shortly before serving and froth the sauce with the immersion blender. Let the butter fizz before adding the cress, add the sugar and glaze the cress.

Bake the scallops on both sides until golden brown, serve them on the cress and spoon the foam around it. Garnish the scallops with the gel, the bread croutons and a few sprigs of Salty Fingers®.

***

Haus Stemberg

Kuhlendahler Strasse 295 - Velbert-Neviges
0049 205 356 49
www.haus-stemberg.de

Recipe: Sascha Stemberg
Source: Culinaire Saisonnier 80 - Spring 2016

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