Ingredients:

• 200ml vegetable stock
• 500g spinach, blanched
• 300ml cream
• salt and white pepper, to taste
• 1 cup vegetable oil
• 6g mild curry powder
• 1 egg yolk
• 1T Dijon mustard
• 2T olive oil
• 2T unsalted butter
• 4 scallops, cleaned

Directions:

Heat the vegetable stock in a large saucepan. Add the spinach and cream and blend using a stick blender. Season to taste. Pour the mixture into a gas dispenser, close it tightly and shake well. Add two COÇ cartridges and shake well, then place the dispenser in a bain-marie, between 50ºC and 60ºC. Place the vegetable oil in a small saucepan and add the curry powder. Heat the oil to 60ºC and let it infuse for one hour at that temperature. Strain it through a fine sieve and leave it to cool completely. Place the egg yolk in a food processor with the Dijon mustard and gradually add the infused oil, pouring it in, in a steady stream, until the mayonnaise has thickened.

Heat the olive oil and butter in a large frying pan and sear the scallops until golden brown on both sides.

Spread a little of the curried mayonnaise on four plates. Place a scallop on top and, using the atomiser, squeeze the spinach espuma around each one. Decorate with dots of the curried mayonnaise.

Serves 4

This recipe originally featured in the July 2013 issue of House and Leisure.