UNCLEANED VARIEGATED SCALLOPS

Marcos Morán
2008

INGREDIENTS

For the hazelnut oil :
25 ml. hazelnut oil
30 gr. maltodextrin
For the scallops:                   
3 fresh variegated scallops
Sea water

PREPARATION

Hazelnut oil:
Texturise the hazelnut oil with the maltodextrin.
Scallops:
The scallops should be fresh and should have been taken from the sea no longer than 24 hours before. Do not clean, just wash lightly in sea water.
When about to serve, heat the grill until very hot. Place the scallops on the grill and wait until they open. Remove the shells and set aside.

TO SERVE

On a deep plate, place a small teaspoonful of hazelnut texture. Carefully arrange on it the shelled scallops with their external cartilages and tripe. Brush each of the scallops lightly with half a teaspoonful of hazelnut texture.