Dried Scallops and Intense Blue Mussel
Author: 
Recipe Type: Appetizer
Cuisine: Nordic
 
Ingredients
Scallop chips
  • 250 g scallops
Cod gel
  • 1 kg cod skin
  • 750 g cold water
Intense blue mussel powder
  • 1 l blue mussel stock
Blue mussels emulsion
  • 200 g blanched blue mussels
  • 300 g oil
  • 35 g cold cod stock
  • 214 g mayonnaise
  • 6 g chopped lemon thyme leaves
  • 1 lemon juice
  • Salt
To assemble and serve
  • Herbs per person
  • 10 lemon thyme flowers
Instructions
Scallop chips
  1. Place the scallops in a Pacojet beaker and freeze.
  2. Run the frozen scallops 4 times on a Pacojet, until they become a slightly sticky paste.
  3. Brush the scallop paste onto silicone mats forming 6 cm wide tracks the length of the mat.
  4. Divide the brushstrokes into fields of 6 x 8 cm.
  5. Place the silicone mat in the oven at 50°C, 40% wind cycle and open air shutter.
  6. When the scallop chips start to let go of the silicone mat they should be removed from the oven.
  7. Cut round edges on each scallop chip with scissors.
  8. Place the scallop chips in a dehydrator at 40°C for 4 hours.
Cod gel
  1. Rinse the cod skin in cold water.
  2. Place the skin in a stock pot and add the water.
  3. Cover the surface of the stock pot with baking sheets.
  4. Let the water simmer for 4 hours on low heat without boiling.
  5. Sieve the cod liquid and let it cool.
  6. Reduce the mussel stock to 1 dl.
  7. Pour 100 g reduced clam mussel stock into a round 18 x 18 cm plastic container.
  8. Place the container in the oven at 67°C with open air shutter for 48 hours.
  9. Peel the dried mussel juice out of the container and let it cool at room temperature.
  10. Blend the mussel flakes into powder.
Intense blue mussel powder
  1. Reduce the mussel stock to 1 dl.
  2. Pour 100 g reduced clam mussel stock into a round 18 x 18 cm plastic container.
  3. Place the container in the oven at 67°C with open air shutter for 48 hours.
  4. Peel the dried mussel juice out of the container and let it cool at room temperature.
  5. Blend the mussel flakes into powder.
Blue mussels emulsion
  1. Blend the blue mussels and cod stock until smooth.
  2. Gently blend in the oil little by little.
  3. Sieve the blue mussels emulsion through a net.
  4. Stir the emulsion with lemon juice, lemon thyme, mayonnaise and season with salt.
To assemble and serve
  1. Spray the blue mussels emulsion in the bottom of a bowl.
  2. Cover the crème with the intense blue mussels powder and decorate with thyme flowers.
  3. Arrange the crispy scallop chips on a cloth napkin.
Recipe by Honest Cooking at https://honestcooking.com/dried-scallops-intense-blue-mussel/