Culinary foams help to concentrate a lot of flavor in just a spoonful of this magical air and a foam made with already intense fennel pollen is incredibly flavorful. Adding the fennel pollen air foam to the seared scallops changes this simple dish into an excellent seafood course that could be part of a tasting menu in a 5-star restaurant.
GO TO MARX FOODS FOR MORE DETAILS AND A RECIPE!
Ingredients: (makes 4 tasting portions)
2 tablespoons butter
1 1/2 cup small Bay scallops
Coarse salt to taste
Chives (optional)
1/2 cup stock
1 teaspoon lecithin
1 teaspoon fennel pollen
Directions:
Melt butter in a skillet until foamy. Rinse the scallops and pat them dry. Sprinkle with salt. Sear the scallops for 1-2 minutes per side until golden brown.
Meanwhile, add stock, lecithin, and fennel pollen into a mixing cup. Blend with immersion blender until the foam form. Let it stand for a few minutes and then scoop just the air form and gently place on top of the scallops. Garnish with chives if desired.
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5 Star Makeover Reminder: This month's 5 Star Makeover Challenge is to create a MOUSSE with a twist! Please check the original announcement for more details.
