Scallops, chickpea mayonnaise and Adamas Premium Oscietra
19 March 2025Ingredients:
8 small scallops
Chickpea steeping liquid
Seed oil
Apple vinegar
Salt, pepper
Spring onion
Premium Oscietra caviar
We drain the chickpeas and pour the cooking water into the blender with one tablespoon of vinegar, one of seed oil and the salt. We blend, adding the oil as soon as it starts to thicken. We continue until the desired density, and strain the mayonnaise into a squeezer.
In an iron frying pan, we blanch the scallops, well cleaned and stripped of their corals and tegument, and lay them on the plate.
We add a few dots of mayonnaise, plenty of caviar and finish with a touch of chopped chives.
Recipe by Stefano Caffarri
