Beetroot Mousse with Scallops and Pistachios
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Beets
- salt
- 4 Tbsps White vinegar
- 3 Tbsps sugar
- 350 grams Scallop (without roe)
- 40 milliliters Pistachio oil
- 4 Tbsps lemon juice
- 40 grams green Pistachio
- salt
- freshly ground peppers
- 100 milliliters cold Whipped cream
Preparation steps
1.
Peel the beet and coarsely chop. Add the beet to salted water just enough to cover, and add vinegar and sugar. Bring to a boil, cover over medium heat and cook for about 30 minutes until soft. Puree the beetroot finely along with a few tablespoons of the cooking water in a blender. Chill in the refrigerator for at least 2 hours.
2.
Rinse the scallops, pat dry with kitchen paper, and cut into cubes. Mix the pistachio oil with the lemon juice, and season with salt and pepper.
3.
Whip the cream, fold into the beetroot puree, and season with salt and pepper. Distribute into 4 glasses and top with scallops. Drizzle the pistachio oil dressing over and sprinkle with pistachios. Serve immediately.
