Scallop and green vegetables, cabbage powder

  • sans lactose
  • sans gluten
  • végétalien
  • végétarien


Preparation : 30 min

Cooking : 15 min

for 4 people

  • 16 Fresh scallops
  • 1 green cabbage
  • 100 gr of green spinach (for purée)
  • 2 bunches of watercress (for purée)
  • 2 bunches of watercress (for presentation)
  • Elderberry flowers or other edible flowers
  • Olive oil
  • Zest from 1 lime
  • salt, pepper
  • 3 or 4 agastache leaves
  • Wild fennel shoots
  • Various green vegetables (fresh spinach, long thin broccoli, mizen)
  • Hazelnut oil
  1. Fill a quarter of the Vitaliseur’s vat with water and boil.
  2. Cook on the sieve the spinach and 2 bunches of watercress for 3 to 5 minutes. Mix directly. Put the watercress purée aside in the fridge.
  3. Cook the cabbage leaves for 2 to 3 minutes, then put them to dry for 8 hours on a pastry tray in an oven at 70°C.
  4. Once they’re well dry, turn them to powder with a blender and put aside in a dry place.
  5. Sweat the green vegetables in a frying pan with a bit of hazelnut oil.
  6. At the bottom of the plate, lay some watercress purée and cook the scallops at the last minute or 1 minute with the Vitaliseur. After cooking, sprinkle them with lime zest, cabbage powder and fennel shoots.
  7. Finish the presentation by laying agastache leaves, remaining watercress and the flowers. Add a dash of olive oil and ground a bit of pepper.

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