24 fresh Santa Catarina scallops
40g of pato foie gras
2 sheets of unflavored gelatin
1 bunch of celery leaves
Fresh chives, finely chopped
White peppercorns, freshly ground
For assembly
1 kg of coarse salt
4 sprigs of thyme
4 sprigs of rosemary
24 fresh Santa Catarina scallops
40g of pato foie gras
2 sheets of unflavored gelatin
1 bunch of celery leaves
Fresh chives, finely chopped
White peppercorns, freshly ground
For assembly
1 kg of coarse salt
4 sprigs of thyme
4 sprigs of rosemary
In a bowl, open the scallops to remove the mollusk and its liquid
Separate the scallops and reserve them in the refrigerator
Reserve the shells
Strain the oyster liquor through a fine-mesh sieve
Hydrate the gelatin sheets in water, then dissolve them in a little hot water, mixing with the oyster liquid afterwards
Reserve this mixture in an ice bath and cold cubes
Wash the deeper shells, using only the perfect ones
On serving plates, place coarse salt to form a base
Arrange 6 shells on each plate
Place one scallop in each shell
Cover each with a thin slice of foie gras and add a sprig of celery, white peppercorns, and some chopped fresh chives
Cover with the gelatinous liquid
Refrigerate for 30 minutes
Garnish with rosemary and thyme sprigs and serve immediately.
