Fried Scallops on Saffron Foam Sauce with Tempura Carrots


200 ml Fish stock
150 ml heavy cream
125 g All-purpose flour
125 g Tempura or rice flour
125 ml Beer
125 ml Soda water
5 g Honey
2 g Salt
50 g Fennel
20 g Onion(s)
20 g Butter
20 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
0.5 g Saffron strands
1 g Salt
1 g Pepper
1 ml Lemon juice
400 g Carrot(s)

Preparation for Saffron Foam Sauce:

Heat the butter, cut the fennel into small pieces and sweat lightly with the (diced) onions. Add the saffron. Pour in the fish stock and simmer for 5–10 minutes. Add the heavy cream and bring back to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

For the Carrots:

Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes. Cut the carrots into halves and place in a bowl for cooking. Spoon the batter on top and stir to coat the carrots. Heat oil to 190 °C (374 °F) in a pot or deep fryer and fry the carrots in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt.

Serving Suggestion:

Brown the scallops on both sides in a hot pan. Serve with the saffron foam and tempura carrots.

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