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