{"id":6453,"date":"2021-02-12T22:37:13","date_gmt":"2021-02-12T21:37:13","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=6453"},"modified":"2025-05-11T17:43:57","modified_gmt":"2025-05-11T15:43:57","slug":"roasted-scallops-and-espuma-with-passion-fruit","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2021\/02\/12\/roasted-scallops-and-espuma-with-passion-fruit\/","title":{"rendered":"Roasted scallops and espuma with passion fruit"},"content":{"rendered":"<p>Enjoy it with your lover\u2026!<\/p>\n<p>Please note that a siphon is necessary for this recipe.<\/p>\n<p>A tip : the espuma can also be enjoyed cold, with a salmon carpaccio for example\u2026<br \/>\nIn this case, prepare it in advance, let cool down, and set aside in the fridge.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"534c3101-ea7f-1f91-9828-618cccaf7f31\">\n<p><strong>For 2 people<\/strong><\/p>\n<ul>\n<li>6 fresh scallops<\/li>\n<li>6 green asparagus<\/li>\n<li>Olive oil<\/li>\n<li>1 handful of baby spinach leaves<\/li>\n<li>220ml <em>(1 cup)<\/em> of coconut milk<\/li>\n<li>1 bergamot leaf<\/li>\n<li>1 lemongrass stalk<\/li>\n<li>2 passion fruits<\/li>\n<li>1\/2 tsp of fish stock<\/li>\n<li>1 pinch of salt<\/li>\n<li>1 pinch of sugar<\/li>\n<li>2 tsp of nem sauce<\/li>\n<li>1 gelatin sheet<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"bba60f61-8527-84c7-8e29-30a77663d524\">\n<p>Place the gelatin sheet in cold water.<\/p>\n<p>In a pan, pour the coconut milk with the passion fruit juice, the bergamot leaf, the lemongrass cut in pieces, le fish stock, the nem sauce, the sugar and the salt. Bring to a boil and leave a few minutes on low heat to infuse.<\/p>\n<p>In the meantime, saut\u00e9 the asparagus in a frying pan with a drizzle of olive oil. Then add a little bit of water to end the cooking. The asparagus must stay crispy.<\/p>\n<p>Pour the coconut milk preparation in a blender with a handful of spinach baby leaves (save a few ones for decoration) and mix finely. Sieve carefully.<\/p>\n<p>Heat again the preparation and bring to a boil, then remove from fire and add the gelatin sheet. Mix and pour in the siphon (be careful because it\u2019s going to be hot). Close, add the gas capsule and shake a dozen time.<\/p>\n<p>In a pan, saut\u00e9 the scallops with a drizzle of olive oil, one minute on each side.<\/p>\n<p>Place the scallops and the asparagus in the plates, and coat with the espuma. Place a few spinach baby leaves on top and serve immediately.<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: right;\">Plates: Venise, Au Roi Or @ <a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enjoy it with your lover\u2026! Please note that a siphon is necessary for this recipe. A tip : the espuma can also be enjoyed cold, with a salmon carpaccio for example\u2026 In this case, prepare it in advance, let cool down, and set aside in the fridge.<\/p>\n","protected":false},"author":3,"featured_media":6439,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19],"tags":[30,34],"class_list":["post-6453","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-starters","tag-gluten-free","tag-lactose-free","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=6453"}],"version-history":[{"count":2,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6453\/revisions"}],"predecessor-version":[{"id":6455,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6453\/revisions\/6455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/6439"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=6453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=6453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=6453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}