Ingredients




Scallops
8 scallops
0.3 dl olive oil
1/2 lime
Salt

Garlic Sauce 
1.5 dl olive oil
8 cloves of garlic
½ dl cream
1 dl fish soup
Salt and white pepper

Dashi
1 piece kombu seaweed
30g bonito
1 liter of mineral water

Crispy scallop
50g rice semolina
2 dl water
30g scallop sauce
Salt

Scallop sauce
The interior of the scallops we have left from the cleaning
1 pcs shallot
30g ingvar
50g carrot
50g celery (celeriac)
1 bay leaf
Ice

Crispy cuttlefish
5 rice semolina
2 dl water
3 cuttlefish
Salt

Raspberries
8 raspberries
20g castor sugar 
½ lemon juice

Method

Scallops
Open and clean the scallops to get only the meat. Keep other because we need it for the sauce. Cut scallops with a sharp knife into thin slices and place them on the foil. Marinate them with olive oil, lemon peel and salt. 

Garlic Sauce 
Put olive oil and garlic for two hours on 80 °. Then mix with an immersion blender and add the cream first and then fish soup, salt and pepper.

Aubergine
Peel the aubergine (eggplant)and cut it into cubes, then fry them a little in oil first and then once again that they get golden color. Then cook it for 5min together with Dashi soup, soy sauce and salt. Mix it in thermomix to get a cream.

Dashi
Heat the mineral water to 80° and add kombu seaweed and bonito and leave for 15 min. Then strain it.

Crispy scallop
Put rice semolina in boiling salted water and stir it well. After 5 minutes of cooking add cuttlefish ink and cook for another 10 minutes. Then spread the mixture thinly on a silicon base and dry it in an oven at 70° for 4 hours. Then fry it in oil for a few seconds.

Crispy cuttlefish
Put rice semolina in boiling salted water and stir it well. After 5 minutes of cooking add cuttlefish ink and cook for another 10 minutes. Then spread the mixture thinly on a silicon base and dry it in an oven at 70° for 4 hours. Then fry it in oil for a few seconds.

Raspberries
Halve the raspberries, sprinkle them with castor sugar then drizzle (trickle) them with lemon juice and leave for 2 hours to marinate.

To serve
Put lukewarm aubergine cream in a deeper dish. Then lay on the slices of scallops. Pour it around with garlic sauce, put the crispies and raspberry on scallops and decorate with cress.