Project Description
4 persons
60 minutes
Nasu aubergine caviar with scallops
Preparations
- Bake the Nasu aubergines in the oven for 45 minutes at 180 degrees.
- Slice the aubergines in half.
- Scoop the flesh and juices out of the skin.
- Chop the aubergine flesh, basil and garlic with a sharp knife to make a tartare.
- Mix in the extra virgin olive oil and season with the shallots, parsley and salt and pepper from a grinder.
Dressing the plate:
- Take three tablespoons of the Nasu caviar and place it onto the scallop shell. Place the thinly sliced pieces of scallop on top.
- Bake the filled scallop shells in the oven for 3 minutes at 180 degrees.
- Finish off with a quenelle of aubergine caviar, freshly ground pepper, extra virgin olive oil, beetroot cress, salt and pepper.