You’ve probably already heard of Edible Rocks, a.k.a. River Stones from Mugaritz. You might even had already seen a video recipe of such on our channel.
But, there’s simply never enough versions and no limits when it comes to nature interpretation. Fine dining Chefs had always been and will always be inspired by nature. So, here’s another version of edible rocks.
In today’s post you’ll find the full cooking method for Edible Scallop Stones a la Ceviche style. Very easy to make, and no extra fancy ingredients or equipment are required for this fine dining dish.
Inspired by Ronny Emborg and the limitless possibilities of magic coating gels.
You can watch the full video of me making Edible Scallop Stones | EASY fine dining recipe here
Part 1 - Ceviche Scallops
- 3 large scallops
- 4 limes (juice only)
- 1/4 tsp Chili flakes
- 1/4 tsp Kosher salt
- 1/4 tsp white pepper
- 1/2 tbsp Garlic oil
Ingredients, you’ll need
- Remove the adductor muscle off the scallops.
- Mix all the ingredients (except for the scallops) together.
- Pour the acidic mixture over the scallops. Try to cover the scallops completely.
- Cover the container with scallops with a plastic wrap and tuck it in to prevent any possible oxydation.
- Place the container in a fridge and let them “cook” for about 30 min.
*consider flipping them upside-down half way through the process to ensure that they are cooked through evenly.
Part 2 - Coating gel for edible scallop stones
- 300g Milk
- 30g powdered Gelatine
- 4 Nori sheets
- 1/4 tsp Black Sea salt
- 1 tsp Fancy molasses
- 1.2g Xanthan gum
- Disburse powdered gelatine in 100g of cold milk. Whisk and let it hydrate for about 20 min.
- Blend the rest of the milk with toasted nori sheets, Black Sea salt, fancy molasses and xanthin gum.
- Bring the mixture to boil.
- Pour the mixture over the bloomed gelatine and whisk thoroughly.
Do you want to become a confident cook?
Part 3 - Assembly of edible scallop stones, a.k.a. ceviche river stones
- Wash the cooked with acid scallops off any extra chili flakes and pat dry on a paper towel.
- Drop the dry scallops into the coating gel, ensure the even coating, let the extra coating off and gently place on a rack. You might also consider doing this with sticks for more precise coating.
- Let the coating gel set in the fridge for about 10-15 min.
- Coat with a 2nd coat for better effect and follow the same procedure.
- Serve these scallop river stones, chilled and with a spicy sauce of your choice.
Tools, you might need for this recipe
**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).
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