SCALLOP MILLE FEUILLE, GREEN APPLES, LEMON CAVIAR BALLS
The scallops are the main element. Situated in the chromatic range, they bring texture and a soft chewiness, with subtle sea flavours.
The green apple echoes Moët Impérial Brut's straightforward fruitiness.
The lemon caviar balls release a tangy juice that stimulates the tastebuds and enhances the overall tasting experience.
The mild sea flavours and elegant acidity bring the right amount of salinity and tension.
RECIPE
Remove scallops from shell and separate from roe. Rinse in cold water. Sauté scallops for 30 seconds each side until lightly browned with firmer texture. Once cooked, carefully slice scallops into 3 layers.
Peel and half 1 green apple. Slice into extra thin layers.
For lemon caviar, mix equal amounts lemon juice and water, half the amount of sugar and ¼tsp of Agar Agar in a pot and boil. While still hot, use a syringe to take some liquid and drop into a jar of cold vegetable oil so pearls form. Gently remove pearls with a spoon and carefully rinse in cold water to separate from oil.
Assemble millefeuille by layering apple slices and lemon caviar in between scallop. Serve and enjoy.
