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Spanish saffron - Ideas for
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Recipe
Scallops with almonds, eggplant and smoked saffron air
(Vieiras con almendra, berenjena y aire ahumado de azafrán)
Author: San Román, María José Difficulty: Difficult
Scallops with almonds, eggplant and smoked saffron air. Photo by: Toya Legido/©ICEX.
Wine Match
Carlos Domingo Lozano Álvarez
As sortes 2005 (DO Valdeorras), from Bodega Rafael Palacios, is a glossy straw-coloured wine with a powerful aroma of ripe fruit, white flowers, refined cocoa and spices. The attributes of this 100% Godello wine, which has a fleshy, tasty and fresh sensation in mouth, makes it an ideal travel companion for this scallop dish.
Scallops are not a typical Mediterranean produce, but they are one of the most popular molluscs. To make them more our own, I serve them with two products that are characteristic of the region: almonds and aubergines. In this case, the aubergines carry the aroma of the saffron smoke, which forms a great combination with the scallops.
4 scallops
15 gr toasted almonds
20 gr roast eggplant skins
For the eggplant cream:400 gr eggplant
20 gr soft Jijona turrón (a sweet paste made with almonds and honey)
10 ml almond oil
5 ml lemon juice
4 ml saffron water (disolved)
For the smoked saffron air:100 ml roast eggplant juice
5 gr soy lecithin
4 ml saffron water (disolved)
4 scallops
0.5 oz toasted almonds
0.75 oz roast eggplant skins
For the eggplant cream:14.125 oz eggplant
0.75 oz soft Jijona turrón (a sweet paste made with almonds and honey)
10 ml almond oil
5 ml lemon juice
4 ml saffron water (disolved)
For the smoked saffron air:3.5 fl. oz roast eggplant juice
5 gr soy lecithin
4 ml saffron water (disolved)
4 scallops
15 gr toasted almonds
20 gr roast eggplant skins
For the eggplant cream:1.75 cup eggplant
20 gr soft Jijona turrón (a sweet paste made with almonds and honey)
10 ml almond oil
5 ml lemon juice
4 ml saffron water (disolved)
For the smoked saffron air:0.375 cup roast eggplant juice
5 gr soy lecithin
4 ml saffron water (disolved)
Roast the scallops in a non-stick frying pan.
Eggplant cream
Roast the whole eggplant in a Josper charcoal oven at 400ºC / 752ºF for 5 minutes. Peel and put the juice they give off to one side.
Mix the aubergine pulp with the almond oil, turrón (a sweet paste made with almonds and honey), lemon juice and saffron water.
Smoked saffron air
Mix the smoked juice of the roast eggplants with soy lecithin and saffron water. Emulsify with a hand blender.
Pour the eggplant cream into the bottom of a deep plate. Arrange the scallop to one side and cover it laterally with the smoked saffron air. Finish with the roughly chopped toasted almonds; the aubergine skins can be used to decorate and add to the smoked aroma.
