A trip to Nennig near Saarbrücken in western Germany is truely worth it. At Victor's gourmet restaurant three-starred chef Christian Bau spoils his guests.
Ingredients (Serves 4):
120g cooked crab meat removed from the shell
6 shelled and cleaned scallops
4 heaped tablespoons of blanched and diced green asparagus (0.5 x 0.5 cm)
3 tablespoons lemon marinade (lemon juice and olive oil)
1 tablespoon chopped chives
1 teaspoon fine red pepper
Salt, freshly ground pepper
1 tablespoon each of pink and white grapefruit and orange flesh, peeled and skinned
125 slightly sweetened citrus juice (mixture of orange, mandarine and grapefruit)
pinch of salt
juice of half a lemon
10 ml Mirin (rice) vinegar
50 ml grapeseed oil
500 ml slightly sweetened citrus juice (mixture of orange, mandarin and grapefruit)
a quarter of a teaspoon of lecithin powder
2 tablespoons of reduced crab stock
Season the crab meat and the diced asparagus and marinate in the lemon/olive marinade.
Pack into a metal ring (6cm diameter) in alternate layers.
Slice the scallops thinly and dust with red pepper, season again to taste.
Mix all the ingredients for the marinade and combine with a hand blender.
Likewise, mix the ingredients for the citrus fruit foam and mix for 2 minutes in a tall, narrow container with a hand blender until they make a firm foam.
Place the crab and scallop slices in the center of a white plate, arrange the citrus segments around it. Drizzle the whole with citrus fruit marinade and reduced crab stock.
Crown the scallops with the citrus fruit foam and serve immediately.