Scallop on Zucchini Spaghetti & Beetroot Ragout

Scallop larded with blunzen on zucchini spaghetti and beet ragout

Beet ragout:

Cover the beet with water and cook for 35-40 minutes with caraway seeds, bay leaf spices and salt.

Then rinse, remove the peel and cut into fine cubes. Cook the remaining ingredients with the beet cubes until the desired consistency, season repeatedly and keep ready.

Saffron sauce:

Sweat the shallots as well as the garlic in the butter, extinguish with the Riesling, pour in the fish stock and add the spices.

Boil this liquid like a syrup (to 1/3), add the whipped cream, boil a second time, season with Pernod, whisk, strain through a fine sieve and keep ready.

Zucchini spaghetti:

Rinse the zucchini, remove the ends and make vegetable spaghetti preferably with a “Japanese Slicer”. If this device is not available, first cut the zucchini lengthwise into narrow slices and then into narrow strips. Sauté the zucchini strips in hot olive oil, add plucked thyme leaves, extinguish with the sherry and season. Sauté only briefly until soft.

Skewered scallops:

Separate the scallops and the corail (the orange part of the mussel) from the muscle. Score the scallop whole in the center crosswise with a small kitchen knife and insert into this cut a piece of blunt of appropriate thickness and length. The larded mussel

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