Seared scallops on fluffy polenta 5 mm,
rhubarb jelly & Coral espuma:
the recipe of Elisabeth, candidate for the Atelier Masterchef

Cooking and preparation:> 60 mn
A recipe for 2 people

ingredients
St Jacques
polenta
mascarpone
Vegetable broth
Salt pepper
Rhubarb jelly
Water, gelatin leaves
1 clove
1 stick of Cinnamon
Crystallized sugar for jam
Crushed pistachios
Brick sheets

Preparation

Preparation of the Polenta:
Boil the vegetable broth, pour the polenta in rain, stir 5 minutes. In the pan add the mascarpone, salt and pepper.
Spread the device on a sheet of Silpat - failing a baking sheet covered with parchment paper; let cool.
Once polenta warm and strong enough. Strap polenta portions with the cookie cutter and return to olive oil in a skillet.

Preparation of rhubarb jelly:
Cut the peeled rhubarb into pieces. Cook in a saucepan for 30 minutes with a glass of water and spices. Add the special jam sugar. Boil 3 minutes. Add the gelatine and allow to set aside.
Steam the scallops in olive oil 1 min per side so that they remain pearly inside.

Preparation of the coral espuma:
Mince a shallot and sauté gently in butter. Add the corals. Enter 1 minute. Heat 30 cl of fresh cream. Add the shallots and corals to the hot cream. Season and add 1 pinch of Espelette pepper. Mix with a giraffe.
Switch to Chinese. Adjust seasoning. Put in a siphon with 1 gas cartridge. Keep the siphon warm in a bath until you are ready to serve.

dressage
Arrange the polenta circles on the plate. Place 1 scallop on each circle of Polenta. Arrange the rhubarb jelly on the side. Sprinkle with crushed pistachio jelly.