Ingredients
4 oysters
1 c. champagne or sparkling wine
2 tsp. gelatine
2 tsp. honey
4 large scallops
Salt and freshly ground pepper
1 tbsp. olive oil
1 tbsp. black or salmon caviar
2 stick celery
1 c. red seedless grapes
4 drop orange extract or oil
8 large shrimp
Salt to taste
1/2 c. rice flour
2 tbsp. all purpose flour
1/2 tsp. baking soda
1/2 c. ice cold water
2 tbsp. mayonnaise
1/4 tsp. grated fresh ginger
tsp. espelette pepper or hot Spanish paprika
Preparation
Step 1Boil 1 cup of champagne with the honey in a pot. Recap and serve the rest of the bottle to your guests.Step 2Dissolve gelatine in warm water and stir into hot champagne mixture. Let set in the fridge for an hour or until firm.Step 3Dice the celery and grapes as small as possible, season with salt, pepper and orange oil. Heat oil in skillet over high heat and sear scallops about 2 minutes per side depending on size until opaque.Step 4Mix rice flour, all purpose flour, baking soda and a pinch of salt in a bowl. Mix in the water slowly until the consistency of whipping cream.Step 5Heat 2-inches oil in a small deep skillet or wok over high heat until a cube of bread turns brown in 15 seconds. Dip shrimps into batter and deep fry quickly about 1 minute per shrimp. Sear scallops in olive oil over high heat.Step 6On 4 rectangular plates pile a little rock salt on one end and nestle one oyster on top. Top with diced champagne jelly.Step 7Place grape salad in centre and top with 1 scallop and a sprinkle of caviar. Place a little ginger mayonnaise on third spot and top with 2 shrimp.
This is not an easy dish to coordinate, but if you succeed you will be the top chef in your group!
