Chef Hubert's Scallop Zephyr with Tender Carrots and Sea Urchin Coral Velouté

Ingredients

• 20 scallops
• 200 g cod or other white fish
• 10 cl thick fresh cream
• 2 egg whites
• 200 g carrots
• 1 peeled and finely chopped shallot
• 10 cl dry white wine
• 150 g diced tomatoes
• 20 g Neptune gel (sea urchin coral)
• 5 cl whipping cream
• Scallop fumet
• Chives
• Salt, ground pepper

Preparation

1. Trim the scallops and set aside.
2. Peel the carrots and shallot; cut the chives into sticks.
3. Blend the scallop flesh and fish flesh, pass through a fine sieve, and fold in the egg whites.
4. Incorporate the thick fresh cream, salt, and ground pepper. Set aside.
5. Cut the carrots into rings, blanch in salted boiling water, drain, cool, purée, and fold into the mousse.
6. Sauce: Sweat the shallot in butter without browning. Deglaze with dry white wine, reduce, add the scallop fumet, and reduce by one-third. Stir in the whipping cream, reduce to nappé consistency, add the sea urchin coral last, and adjust seasoning.
7. Spoon the mousse into buttered ramekins, cover with buttered foil, and bake in a bain-marie for 10-15 minutes.
8. Unmold hot onto plates, surround with sauce, and garnish with chive sticks and diced tomatoes.

A creation by Chef Hubert