Scallop Lasagna with Avocado and Curry Foam

Pasta dishes are just always delicious!

Finely dice the apple, shallot, carrot, ginger and garlic. Sauté everything in olive oil and add the curry powder. Deglaze with white wine and vermouth. Fill up with fish stock and reduce by half. Add whipping cream, let it bubble up and strain.

Rinse the scallops and cut them in half. Remove the skin from the avocados and cut the flesh into three-millimeter-thick slices using a round cookie cutter with the same diameter as the scallops.

Cut out the lasagna slabs with a round cookie cutter. Bring a generous saucepan of water to the boil, season heartily with salt and season with pepper. Cook the lasagna sheets for about three minutes. Flour the scallops and avocados and fry them in butter until golden. Whip the curry foam with a magic wand. Pour curry foam onto the heated plates. Stack a lasagna plate, avocados and scallops. Drizzle with curry foam.

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