Scallops, Cabbage and herb-infused sauce

Experience gourmet cooking with ASKO Brand Chef Viola Winther Worsøe. Watch as she creates delicious scallops on the ASKO Celsius Cooking hob.

Poaching Liquid

• 2L Water
• 3 Springs Rosemary
• 2dl White wine
• 1 Lemon
• 1 Bay leaf
• 10g Salt

Method

Pour water and white wine into ASKO’s Celsius Cooking Chef pot.

Add the bay leaf, rosemary, lemon, and salt.

Turn the burner on and place the cookware on it.

Double tap to connect your Cookware and select boiling/Cooking with water.

Set the temperature to 70˚.

Sauce

• 100g Whipping Cream
• 1 tbsp Lemon juice
• 100g Parsley
• 100g Baby spinach
• 200g Canola oil

Method

Pour lemon juice into the cream.

Add oil to a pot and insert your Celsius Cooking probe. The probe should be one cm from the bottom of the pot. Tap the probe to pair it with your ASKO cooktop and select Sous Vide. Set the temperature to 70°C.

Chop the parsley and spinach and add it to the herb oil. Let it infuse. Blend the oil with an immersion blender and pass it through a sift.

 Carefully combine the oil and the cream.

Poached Cabbage

• 100g Pointed cabbage
• 100g Kale
• 100g Brussels sprouts
• Salt – to taste
• Pepper – To taste

Method

Add the cabbage mixture to the poaching liquid and let it simmer in the water for a couple of minutes. Remove from the water and season with salt and pepper.

Poached Scallop

• 1 Large pr. person Scallops
• Salt – To taste
• Pepper – To taste

Method

Reduce the heat on the chef’s pot to 46˚C.

Add the scallops to the liquid. They need 15 minutes before they are done.

Remove from the liquid and use a burner to char the scallops.