Savory scallop soufflé

• Take a sharp thin knife and insert it into the side. Now twist it so the scallops open up a bit and cut the scallop loose on the flat shall. Then repeat this with all the scallops.
• After, take a spoon and scoop out the scallop leaving the muscle on the shell. Then lay the scallops in a bowl with water and let them rinse under cold water for a couple of minutes.
• Meanwhile remove the roe from the shell. This is the orange part. Then cover them and keep them in your fridge for later.
• Now take the scallops and remove any membranes or intestines. Keep them between some kitchen paper in your fridge for later.

• Start by peeling the carrots and trim the sides. Now chop them. Do this as well with the onion.
• Then heat up a frying pan, add a splash of oil, the chopped onion, the sugar and the salt. Caramelize this on a medium heat. Once it starts to color add the butter and continue heating it.
• Add the chopped carrots and let them caramelize for a couple of minutes.
• Deglaze it with the vegetable stock, the carrot juice and the sherry vinegar. Now let all the liquid reduce completely.
• Once that’s done transfer it into a blender and blend it till smooth.
• Then add a pinch of Xanthan powder to prevent the cream from splitting. After that keep the cream covered in your fridge for later.

• Meanwhile toast some hazelnuts at 160 °C for around 20 minutes till golden.
• When still hot transfer them on your cutting board and roughly chop them. Keep it for later. You need 50 grams
• After that pour the garam masala oil in a blender and also add the butter, the hazelnut powder and the salt. Now blend this till it’s a smooth paste.
• Then transfer it on a silicon sheet and spread it with a pallet knife. Sprinkle your chopped hazelnuts on top and then let it set in your freezer for at least 30 minutes.
• Once frozen cut it with a round cutter and keep it in your freezer for later.

The soufflé base

• First pour the carrot juice in a saucepan and let it reduce till it’s 100 grams.
• Then also add the scallops roe, the corn starch, the potato starch and the salt. Blend this till smooth.
• Once smooth pour it back into the pan and while stirring bring it to a boil. Then pour it in a bowl, cover it with foil and let it set in your fridge for around 30 minutes.

The filling

• Heat up a frying pan, add a splash of oil and season the scallops with salt. Then add a knot of butter to the pan and let this caramelize.
• Now add the scallops and give them a quick sear on both sides. I know this is not the best way to cook a scallop, but this is just for color and flavor. We’re going to cook them later on. Directly let them cool down in your fridge and then cut each scallop in 4 or 6 depending on the size.
• After that gently mix them with 2 tablespoons of the carrot cream.

The soufflé

• Then take a bowl and add a thin layer of butter on the side. Brush the butter from the bottom to the top.
• Place two tablespoons of the scallop filling on the bottom.
• Now weigh the soufflé base in a bowl and mix this for around 20 seconds.
• After pour the egg white into a mixing bowl. Then beat them. When a white foam starts to form add the isomalt sugar.
• Now add 1/4 of the meringue to the souffle base and mix it well. Then add the remaining meringue and gently fold it together.
• After that transfer it into a piping bag and fill your bowl all the way with the souffle mixture. Make sure that there isn’t any air trapped inside.
• Now level the top with a pallet knife and clean the side of the bowl with the tip of your thumb.
• Then bake it at 175 °C for around 7 minutes.
• Once baked gently take it out of the oven and put the garam masala disc on top. Serve it