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Le Cordon Bleu News, 08/04/2015
Vanilla Marinated Scallops, Beetroot Two Ways with Horseradish ‘Espuma’
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About this recipe

The very delicate flavours of this sweet and sour dish are perfectly balanced. Serve it with an excellent Rosé wine as a starter for a lunch or a dinner on a summer day.

Recipe - Vanilla Marinated Scallops, Beetroot Two Ways with Horseradish ‘Espuma’

Serves: 4

Preparation time: 1 hour 20 minutes
Cook time: 45 minutes

In this recipe:

  • scallops
  • vanilla
  • beetroot
  • horseradish
  • chilies





12 scallops without roe
2 vanilla pods, split
100 ml olive oil
Beetroot two ways
3 fresh beetroots
50 g butter
sugar, salt and freshly ground pepper
Horseradish ‘espuma’
50 g fresh horseradish, grated
250 ml whipping cream
salt and freshly ground pepper
1 handfull baby beetroot leaves
1 Granny Smith apple, cut into fine julienne

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  1. Getting started: Cook two beetroots in salted boiling water until tender, about ½ hour.
  2. Marinade: Scrape the seeds from the vanilla pods and mix with the olive oil, place in a bowl together with the scallops, marinate for at least 1 hour in the refrigerator.
  3. Horseradish ‘espuma': Combine the cream and fresh horseradish in a saucepan and place over very low heat for at least 15 minutes to infuse the liquid. Strain the horseradish liquid through a fine sieve, season and keep warm until required.
  4. Beetroot two ways: Once the beetroots are cooked, refresh under cold water, peel, then cut into 1 cm thick and 3 cm diameter disks using a round cutter. Keep the trimmings.
  5. Melt the butter in a saucepan, add the sugar and caramelise the beetroot disks. Keep warm. Peel the remaining fresh, uncooked beetroot and cut into very fine julienne. Set aside.
  6. Liquidise the reserved cooked beetroot trimmings and stain through a fine sieve into a small saucepan.
  7. To serve: Pour the horseradish liquid into a cream whipping gun and follow manufacturer’s instructions to pressurise the dispenser with gas canister provided, place dispenser upright in a bain-marie. Remove scallops from marinade, keep the vanilla oil. Sear and mark the scallops on a hot griddle, about 1-1 ½ minutes on each side, arrange 3 beetroot disks on a plate and place a scallop on top of each. Top with a few baby beetroot leaves and the julienne of apple and beetroot. Gently heat the beetroot liquid and whisk in the reserved vanilla oil to make an emulsion, and drizzle around the plate. Shake the cream whipping gun and dispense some horseradish ‘espuma’ onto the plate. Serve warm.


Chef’s tips: For this recipe, it is ideal to use fresh king scallops in their shells. In France, these scallops are available only until May. They are available all year round in other  countries. If you can't find good quality fresh scallops, use frozen ones (But they tend to be watery when thawed).
The Scallops can be left over night in their marinade in the fridge. The Taste of fresh vanilla will be even more complex.
The horseradish has to be fresh for its taste to be delicate enough.


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