• Remove the scallops from their shells and keep the upper shell for serving.
• Cut 4 very fine slices of apple (Granny Smith) and cook in the oven at 100°C for approximately 1½ hours.
• Remove the coral (roe) and store in a refrigerator.
• Cut the scallops into 0.5cm cubes.
• Blanch the tomatoes and cut into cubes
• Finely dice the remaining apples
• Mix the scallops, tomatoes, apples and finely chopped chervil.
• Add the lemon juice and olive oil and season to taste.
• Gently poach the coral in the single cream
• Blend and pour this cream through a fine sieve • Cool then whisk to a consistency similar to whipped cream.
Tips :
To keep the shell stable, place it in the centre of a small mound of coarse salt.
Presentation :
Rinse the upper shell and, with the scallop tartare, form a cylinder 5cm high and 4cm in diameter. Pour a dash of olive oil over the tartare, place a quenelle of the whipped coral cream on the side and a baked apple slice on top.