Verrine with Scallops and Beetroot Mousse
A verrine featuring scallop cubes layered over a silky beetroot mousse, garnished with pistachios and a drizzle of pistachio‑lemon dressing. Spoonsparrow invites you to enjoy this fresh vegetable‑centric creation.
Ingredients
- 400 g beetroot
- Salt
- 4 tbsp white wine vinegar
- 3 tbsp sugar
- 350 g scallop meat (without roe)
- 40 ml pistachio oil
- 4 tbsp Lemon juice
- 40 g green pistachios
- Salt
- Pepper (freshly ground)
- 100 ml cold whipping cream
Instructions
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1.
Peel and roughly cube the beetroot. Cover with salted water, add vinegar and sugar, bring to a boil, then simmer covered for about 30 minutes until tender. Blend the beetroot with a few tablespoons of cooking liquid until smooth; chill in the refrigerator for at least 2 hours.
-
2.
Wash the scallops, pat dry, and cut into cubes. Whisk pistachio oil with lemon juice, seasoning with salt and pepper.
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3.
Whip the cream to stiff peaks, fold into the chilled beetroot puree, season with salt and pepper. Divide the mousse among four glasses, layer scallop cubes on top, drizzle with pistachio dressing, and sprinkle with green pistachios. Serve immediately.
