Culinary Arts
1 min read

Culinary Arts: scallops and black garlic carpaccio recipe

Cédric Bourassin
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From starred restaurant tables to embassies, the chef of the Berceau des SensCédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website.

Ingredients:

  • 5kg scallops or 1kg large scallops
  • 50g barberry berries
  • 400g Romanesco cabbage
  • 1 bunch radishes, cut into quarters
  • Salad shoots
  • Sandwich bread
  • Walnut oil
  • Lime

Butternut pumpkin emulsion

  • 50g cooked butternut mash
  • 2 soft-boiled eggs
  • 100g grape seed oil
  • 240g whipped cream
  • Salt

Black garlic crémeux

  • 250g of black garlic
  • 250g of brown butter
  • The juice of 3 lemons
  • Salt

For the plating

  • A few garden herb leaves
  • 1 Romanesco cabbage
  • 50g chives

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The recipe:

  1. Buy the scallops without the shells.
  2. Roll them into a cling film.
  3. Cut them with a knife as thinly as possible or use a ham slicing machine.

For the emulsion

  1. Make a mayonnaise with the soft-boiled eggs and the oil.
  2. Incorporate it to the butternut pumpkin mash with the help of a blender.

For the crémeux

  1. Brown the butter.
  2. Mix it with the black garlic.
  3. Add the lemon juice.
  4. Set aside at room temperature.

Never place the butter in the fridge or it will solidify!

  1. Cut the tops of the Romanesco cabbage and boil.
  2. Stop the cooking by putting the vegetables in ice to set the chlorophyll.
  3. Make the chive oil: mix 50g of chives with 50g of grapeseed oil.
  4. Cut the bread into cubes, rub with olive oil and heat in the oven at 140°C (285°F) for 7 mins.
  5. Make the scallop rosette then add the mold of butternut emulsion in the center.
  6. Dot with the crémeux.
  7. Season with walnut oil and lime peel.
  8. Plate carefully with all the decorative items.

Picture credit and content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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