Royale of parmesan, seared king scallop and asparagus cappuccino

Serves 4 Prep time 15 minutes + 3 hours chill time
Cook time 20 minutes

royale
180ml heavy cream
180ml 3.5% milk
150g Parmesan cheese
2 whole eggs
1 egg yolk
salt to taste
pepper to taste
nutmeg to taste

• Heat cream and milk, then add Parmesan. Mix well. Allow Parmesan to infuse the milk and cream mixture for 3 hours in the refrigerator.
• Preheat oven to 180ºC.
• Reheat milk mixture, then add eggs and egg yolk. Season to taste with salt, pepper and nutmeg, then stir mixture.
• Pour mixture into 4 small containers and bake for 20 minutes in a water bath.

cappuccino
1 tbsp unsalted butter
300g leek, white portion only, thinly sliced
300g white asparagus, peeled and thinly chopped
50g ratte potato, peeled and diced
500ml chicken stock
125ml heavy cream
salt to taste
pepper to taste
nutmeg to taste

• Heat butter in a pan. Sauté leek, asparagus and potatoes. Cook over medium heat for 20 minutes.
• Deglaze pan with chicken stock and simmer for 15 minutes, then remove from heat. Blend in food processor and strain. Add cream, then season to taste with salt, pepper and nutmeg. Foam with a hand blender before serving.

scallop
100g king scallop
2 tbsp unsalted butter

• Sear scallops in a hot pan with butter. Serve with royale and top with cappuccino.

Chef Tabarec says: “A take on the classic char-grilled scallop with shavings of Parmesan and white asparagus.”

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