live langoustines
Got delivered live langoustines and freshly chucked scallops, both very sweet.
1. Blanch langoustines one by one in a big pot of boiling water, for small size ones, after 30 seconds hold the tail and cook the head for another minutes. They are sweeter when cooled down.
seared scallop with dulse flakes
2. Dry scallop and leave in the fridge on a plate without covering for half a day. Sprinkle dulse flakes (or any small flakes of seaweed) on a plate, transfer scallops with the wet side (the one toughing the plate) onto the flakes, sprinkle rice flour on the dry surface (to help browning). Sear in a big pan in butter until lightly golden.
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