Rosette of Scallop on Chervil Puree with Lime…

A great pasta dish for any occasion:

Since the amuse gueule is just an appetizer, one scallop per person is enough, cut into narrow slices and place each like a rosette on a buttered baking sheet. Marinate the slices with salt, pepper and lime juice. Grill with a gas burner (Bunsen burner) before serving.

Mix mashed potatoes with finely chopped chervil, place a blob on each plate and flatten. Place the rosette on top, spread the lime foam evenly in dots all around and decorate with chervil sprigs in between.

Lime foam: combine clear soup, pepper, lime juice and powdered sugar and whisk with hand mixer until sauce is emulsified. Add salt, blend with crème fraîche and whipped cream until smooth and fold in chive rolls.

Gala menu of the men’s cooking club “Man(n) kocht in Unna”: Amuse gueule: rosette of scallop on chervil puree with lime foam Entrée: wild boar terrine with Cumberland sauce, salad bouquet and brioche Soup: clear poultry broth with truffle dumplings Intermediate course: Turbot with pine crust, cherry tomatoes, black tie pasta and saffron sauce Sorbet: Strawberry sorbet in a hippie basket Main course: Fillet of veal stuffed with spring vegetables, potato waffle and rosemary sauce Dessert: Blueberry tartlet with ricotta ice cream and kumquat cranberry sauce Espresso pralines with gold leaf decoration

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