Edible Scallop Stones | EASY fine dining recipe
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.
Part 1 of 3 - Scallops
- 3 large scallops
- 4 limes (juice only)
- 1/4 tsp Chili flakes
- FULL RECIPE INCLUDED WITH CULINARY ACADEMY
Ingredients, you’ll need
- Remove the adductor muscle off the scallops.
- Mix all the ingredients (except for the scallops) together.
- Pour the acidic mixture….
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