Carpaccio of Scallops, Beet, Radish and Borage Cress

Ingredients

• Shiso Leaves Green
• Borage Cress
• Rock Chives
• Shiso Purple Vinegar
• Salad Pea
• 4 scallops
• 1 red meat radish
• 1 yellow beet
• 1 chioggia beet
• 100 ml Grape seed oil
• Pepper and salt

Method

• Peel the beets and radish and cut them out in size of the clam
• Now cut everything into thin slices
• Vacume the yellow beet and chioggia beet with some grapeseed oil and Shiso Purple Vinegar, this will cook the beets
• Make a green oil from Salad Pea and grapeseed oil in the Thermomix. Blend to max. 60°C. then pass through coffee filter
• Place a Shiso Leaves Green on the plate, drizzle with green oil and Shiso Purple Vinegar
• Lay the slices in a round, tile-like fashion on top of the plate, sprinkle with coarse sea salt, grind and green oil
• Stick some Borage Cress between each slice so it looks like it is growing out.
• Then for onion flavor add some Rock Chives

Recipe: Marc Creusen