Scallops, Avocado, Hazelnuts, Ginger | Gaetano Trovato

Ingredients for 4 people

• 12 scallops
• 450 g avocado
• 100 g lime juice
• 500 ml water
• 20 ml hazelnut oil
• 300 g maltodextrin
• 50 g ginger
• 6 g sucre emule

Procedure

Clean the scallops from their shells being careful not to cut the fruit. Remove the tripe.

Then tie them with kitchen twine so they will hold their shape in cooking.

For the Avocado Mousse

Clean the avocados with a spoon by scraping the green on the rind well, add the lime juice, 100 ml water and adjust the salt.

Blend everything together and fill the 1-liter siphon with a nitrogen charge.

Let stand for 4 hours.

For the Hazelnut powder

Combine the maltodextrin with the hazelnut oil until a fine powder is obtained.

For Ginger Air

Infuse 400 ml water with 50 g ginger and reduce by 13.

Adjust for salt. Add the sucre emule and let stand at least 2 hours.

Whip with immersion blender at the time of use making the air incorporated.

Dish composition

Plate as per photo cover

The Chef

The cover photograph is by Gianni Ugolini

The photography of Gaetano Trovato is by Lido Vannucchi