Rosette of Scallops with Lime Sauce and Caviar | Fish and Seafood | DW | 08.05.2008
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Fish and Seafood

Rosette of Scallops with Lime Sauce and Caviar

This recipe comes to us from the three star Bareiss restaurant in the Black Forest.


08.05.2008 DW-TV Euromaxx a la carte koch lumpp


12 medium sized Scallops

40 g Imperial Caviar

4 medium sized baked potatoes

150 g Butter

Lime sauce:

Juice of 2 Limes

1 Tbsp powdered sugar

3 Tbsp broth

½ tsp gound black pepper

Fleur de sel to taste

100 ml olive oil to moisten the mix

Chive cream:

A small bunch of chives

200 g crème fraîche

2 Tbsp cream

Salt & pepper


Wash the potatoes, wrap them in tin foil and put them in the oven at 220 degrees Celsius.

Bake 1 hour.

Gently pry scallops out of their shells and remove roe and innards. Rinse the scallop until all sand has been removed.

Now cut the scallops into thin slices and place them on a plate - laid out like a rosette.

You'll need approx. 3 for each rosette.

Lime sauce: mix all the ingredients for the sauce together with a handmixer and add a pinch of Fleur de Sel to taste.

Chive cream: Mix the crème fraîche together with the cream and half of the chives. Add salt & pepper to taste.

Puréed baked potatoe: remove the potatoes from the tin foil and peel them. Carefully purée the potatoes together with the rest of the chives and the butter. Add salt & pepper to taste.

Final touches:

Lightly roast the scallop rosette with a kitchen blowtorch.

Place the potatoe inside a ring mold in the middle of a plate (the ring should be the same size as the rosette). Remove the ring and place the rosette on top of the puréed potatoe. On top of that, place 10g Imperial caviar and garnish with the lime sauce and chive cream.

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