Scallops with elderberry broth, Zalotti blossom, miso mayonnaise, Zorri cress and egg


(For 4 porties)


  • 12 scallops
  • 20g sea salt
  • 20g sugar
  • 5 green pepper seeds (crushed)

Elderberry broth:

  • 50ml lime juice
  • 100ml elderberry syrup
  • rice vinegar 25ml
  • 1 sprig of Zalotti Blossom
  • 0.02 g xanthan

Miso mayonnaise:

  • 1 egg
  • 1 tbsp light miso paste
  • 100ml oil
  • 15ml rice vinegar
  • 10g Dijon mustard
  • 10g sepia
  • Salt, pepper to taste


  • 3g sea salt
  • 300g egg yolk

Zorri Cress Oil:

  • 100ml grape seed oil
  • 1 bowl of Zorri Cress

To decoration:

  • Zalotti Blossom
  • Zorri Cress
  • Adji Cress



  • Sprinkle the mussels with a mix of salt, sugar and pepper and leave for 40 minutes.
  • Then rinse with ice water.
  • Dry the mussels on kitchen paper, drizzle with a little oil and fry in a hot pan for 30 seconds on each side.
  • Add a tablespoon of butter and spread the mussels in the butter.
  • Cut them into thin slices and place on a plate.

Elderberry broth:

  • Mix all ingredients in the thermomix at full speed for 3 minutes, then aerate the mix.


  • Mix the egg with salt and cook Sous vide at 64°C for 1.5 hours.
  • Then cool it in ice water for about 15 minutes.

Zorri Cress Oil:

  • Mix all ingredients together in a blender and filter the oil (you can use a coffee filter).

Recipe: Ernest Jagodziński

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress