Scallop, Quescrem
Christmas foam, caramelized
onion and ham powder
1h
5 servings
Ingredients
For the Christmas Quescrem foam
200 grams of Quescrem Christmas
100 grams of milk
130 grams of cream
Salt to taste
For the caramelized onion puree
2 onions
Oil
Salt
Pepper
Other ingredients
6 thin slices of ham
5 pieces of scallops
Preparation
Process
For the ham powder
1. Spread the ham slices between two baking sheets.
2. Cook at 100ºC for approximately 1 hour until the ham is crispy.
Crush the crispy ham in a mortar and pestle until a powder is obtained.
For the caramelized onion puree
1. Cut the onion into julienne strips and poach it in a pan with a little oil, salt and pepper over low heat. Allow to caramelize, stirring from time to time to prevent sticking.
2. Drain the excess liquid and oil from the saucepan and mash the caramelized onion to a puree.
For the Quescrem Christmas foam
Dissolve the cheese in a saucepan with a little cream and milk (adjust the amount of liquid according to the desired texture of the foam).
2. Place the mixture in a siphon.
Assembly and plating
1. sear the scallops in a frying pan on both sides.
2. On a plate, arrange the Quescrem Christmas foam.
3. Serve with a portion of caramelized onion.
4. Place the scallops on the foam and season with the ham powder.
Enjoy your scallop, Quescrem Christmas foam, caramelized onion and ham powder!
