Savory scallop soufflé

Today we're making a delicious scallop soufflé. We're making the base from the roe and it's served with pan seared scallops, carrot cream and garam masala & hazelnut crisp.

How to open the scallops

Take a sharp thin knife and insert it into the side. Now twist it so the scallops open up a bit and cut the scallop loose on the flat shall. Then repeat this with all the scallops. After, take a spoon and scoop out the scallop leaving the muscle on the shell. Then lay the scallops in a bowl with water and let them rinse under cold water for a couple of minutes. Meanwhile remove the roe from the shell. This is the orange part. Then cover them and keep them in your fridge for later. Now take the scallops and remove any membranes or intestines. Keep them between some kitchen paper in your fridge for later.

The carrot cream

600 grams	carrot
0.5	onion
30 grams	sugar
3 grams	salt
50 grams	butter
300 grams	vegetable broth
200 grams	carrot juice
20 grams	sherry vinegar
	Xanthan powder

Start by peeling the carrots and trim the sides. Now chop them. Do this as well with the onion. Then heat up a frying pan, add a splash of oil, the chopped onion, the sugar and the salt. Caramelize this on a medium heat. Once it starts to color add the butter and continue heating it. Then add the chopped carrots and let them caramelize for a couple of minutes. Then deglaze it with the vegetable stock, the carrot juice and the sherry vinegar. Now let all the liquid reduce completely. Once that’s done transfer it into a blender and blend it into a smooth cream. Then add a pinch of Xanthan powder to prevent the cream from splitting. After that keep the cream covered in your fridge for later.

The garam masala

4 grams	coriander seeds
2 grams	cloves
2 grams	chili flakes
3 grams	cumin
3 grams	cinnamon
2 grams	star anise
2 grams	cardamom
3 grams	black pepper
3 grams	ginger powder
4 grams	curcuma powder
20 grams	white wine vinegar
200 grams	neutral oil

Mix the coriander seed with the cloves, the chili flakes, the cumin, the cinnamon, the star anise, the cardamom, the black pepper, the ginger powder and the curcuma powder. Now transfer it into a blender and blend it into a fine powder. Then transfer it into a bowl and add the white wine vinegar. Mix this. After that pour the neutral oil in a pan and heat it up till it’s 140 degrees Celsius. Now pour it on the spices. The vinegar will start to vaporize and insure that the spices won’t burn. Now mix it well and let it marinade for at least 1 hour. I always make a lot and keep it in a preserving jar for later.

	Hazelnuts
20 grams	garam masala oil
60 grams	butter
50 grams	hazelnut powder
4 grams	salt

Meanwhile toast some hazelnuts at 160 degrees Celsius for around 20 minutes till golden. When still hot transfer them on your cutting board and roughly chop them. Keep it for later. After that pour the garam masala oil in a blender and also add the butter, the hazelnut powder and the salt. Now blend this till it’s one smooth paste. Then transfer it on a silicon sheet and spread it with a pallet knife. Sprinkle your chopped hazelnuts on top and then let it set in your freezer for at least 30 minutes. Once frozen cut it with a round cutter and keep it in your freezer for later.

The soufflé

500 grams	carrot juice
60 grams	scallop roe
6 grams	corn starch
6 grams	potato starch
4 grams	salt

First pour the carrot juice in a saucepan and let it reduce till it’s 100 grams. Then also add the scallops roe, the corn starch, the potato starch and the salt. Blend this till smooth. Once smooth pour it back into the pan and while stirring bring it to a boil. Then pour it in a bowl, cover it with foil and let it set in your fridge for around 30 minutes.

Meanwhile we can sear the scallops. Heat up a frying pan, add a splash of oil and season the scallops with salt. Then add a knot of butter to the pan and let this caramelize. Now add the scallops and give them a quick sear on both sides. I know this is not the best way to cook a scallop, but this is just for color and flavor. We’re going to cook them later on. Directly let them cool down in your fridge and then cut each scallop in 4 or 6 depending on the size. After that gently mix them with 2 tablespoons of the carrot cream. Then take a bowl and add a thin layer of butter on the side. Brush the butter from the bottom to the top. Now lay two tablespoons of the scallops on the bottom.

40 grams	soufflé base
75 grams	egg white
25 grams	isomalt sugar

Weigh the souffle base in a bowl and mix this for around 20 seconds. After pour the egg white into a mixing bowl. Then beat them. When a white foam starts to form add the isomalt sugar. Now add 1/4 of the meringue to the souffle base and mix it well. Then add the remaining meringue and gently fold it together. After that transfer it into a piping bag and fill your bowl all the way with the souffle mixture. Make sure that there isn’t any air trapped inside. Now level the top with a pallet knife and clean the side of the bowl with the tip of your thumb. Then bake it at 175 degrees Celsius for around 7 minutes. Once baked gently take it out of the oven and put the garam masala disc on top. Serve it