120 g of squid
20 g of kelp
10 ml of herb oil
10 ml of olive oil
Chopped fresh chives to taste
Salt to taste
Basil leaves ground to taste
8 scallops
1 fresh strong root chopped
32 thin slices of palm heart
24 fresh estragon leaves
20 ml of coral sauce
20 ml of soy sauce
10 ml of marjoram oil
Herb oil
30 g of salsa
10 g of celery
10 g of fresh thyme
5 g of oregano
15 g of lemon balm
500 ml of extra virgin olive oil
Coral sauce
100 ml of lemon juice
50 ml of soy sauce
90 g of coral (scallops' eggs)
Marjoram oil
1 large leaf of marjoram
300 ml of canola oil
120 g of squid
20 g of kelp
10 ml of herb oil
10 ml of olive oil
Chopped fresh chives to taste
Salt to taste
Basil leaves ground to taste
8 scallops
1 fresh strong root chopped
32 thin slices of palm heart
24 fresh estragon leaves
20 ml of coral sauce
20 ml of soy sauce
10 ml of marjoram oil
Herb oil
30 g of salsa
10 g of celery
10 g of fresh thyme
5 g of oregano
15 g of lemon balm
500 ml of extra virgin olive oil
Coral sauce
100 ml of lemon juice
50 ml of soy sauce
90 g of coral (scallops' eggs)
Marjoram oil
1 large leaf of marjoram
300 ml of canola oil
Cut the squid into rings, soak them in boiling water for one minute, and then in cold water
Dry and reserve
Hydrate the kelp in cold water for two minutes
Drain, chop, and mix with the squid
Season with herb oil [recipe below], olive oil, chives, salt, and pepper
Divide the scallops in half and fill them with strong root
To assemble, make a 'stack' starting with a slice of palm heart, half a scallop, another slice of palm heart, another scallop, another slice of palm heart, and the squid
Finish with coral sauce [recipe below], soy sauce, and marjoram oil [recipe below]
Azeite de ervas
Chop the leaves and mix with the oil
Heat for two hours in a water bath
Store in a jar
Molho de coral
Bate the ingredients in a blender
Passe the mixture through a sieve
Store in the refrigerator
Azeite de manjericão
Place the marjoram leaves in boiling water for 30 seconds
Cool the leaves and place them in cold water
Cool again
Add the leaves and oil to a blender and blend for one minute
Passe to a pan and heat over low heat for ten minutes
Remove from heat and cool.
