Ingredients (4 people)

16 fresh scallops
For the curry sauce:½ can of coconut milk
¼ green mango
½ Granny Smith apple
¼ pineapple
20 g fresh ginger
50 g onion
½ lime
5 basil leaves
1 tsp green curry pasta

For the garnish:
1200 g small potatoes
400 g caulifl ower
½ bundle of fl at-leaf parsley
1 squid cracker

Preparation

Curry sauce

Heat the oil and gently fry the curry paste; add the chopped onion and
sliced fruit and cook slowly. Then add the coconut milk and simmer
for 10 minutes. Now add the ginger, lime and basil leaves. Simmer
another 10 minutes, blend until smooth then pass through a sieve.
Season to taste.

Garnish

Using a mandolin, slice the caulifl ower into 12 pieces. Cook the rest
of the caulifl ower in a vacuum bag with salt, pepper and olive oil for
45 minutes at 100°C. Puree then pass through a sieve. Season to taste.
Cut the potatoes into 1 cm slices then punch out circles. Poach the
potatoes in a vacuum bag with chicken bouillon, salt, pepper and
butter for 45 minutes at 90°C. Deep fry the cracker and fry the parsley
in the microwave oven.

Finish and serve

Rub the scallops with olive oil and fry until golden. Place the scallops
on top of the hot potatoes. Make quenelles with the puree and cover
with raw caulifl ower. Top with the prawn cracker, parsley and curry
sauce.

Recipe: Tjaco Van Eijken (Crowne Plaza Brussels Airport)
Photo: Wouter Van Vooren