Scallops, Cabbage and herb-infused sauce
Experience gourmet cooking with ASKO Brand Chef Viola Winther Worsøe. Watch as she creates delicious
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.
