Cider-poached scallops with marinated rhubarb and radishes

Ingredients

• For the poached scallops:
• 12 (400 g) giant scallops
• 200 ml (⅘ cup) ice cider
• 500 ml (2 cups) cider
• 50 ml (¼ cup) cider vinegar
• 15 g salt
• 60 ml (¼ cup) grapeseed oil
• For the marinated radishes:
• 4 pink radishes
• 2 black radishes
• 50 ml (¼ cup) lemon juice
• 30 ml (2 Tbsp) grapeseed oil
• Salt to taste
• For the rhubarb jelly:
• 4 à 6 rhubarb stalks
• 1 l (4 cups) water
• 100 ml (⅜ cup) maple syrup
• 8 gelatin sheets
• 100 ml (⅜ cup) cider vinegar
• 2 anise stars
• 5 ml (1 tsp) cloves
• 1 stick of cinnamon
• For the celery and rhubarb crisps:
• 1 celery stick
• 1 rhubarb stalk
• 1 l (4 cups) water
• 6 ice cubes

Preparation

For the giant scallops

• In a small rondeau, mix cider vinegar, cider, ice cider and salt. Bring to a boil and poach scallops for 2 minutes.
• With a slotted spoon, remove scallops, quickly put in refrigerator to cool and set aside the cooking juice.
• Once the scallops have cooled, toss in a mixing bowl with grapeseed oil and 80 ml of cooking juice.
• Set aside in refrigerator until ready to plate.

For the marinated radishes

• Using a mandolin, slice the radishes into very thin discs.
• Arrange them flat on a plate while trying not to allow any overlap.
• Using a small spoon, spread the oil and lemon juice evenly across the entire surface of the radishes and add a little salt.
• Cover the radishes with plastic wrap and let marinate until it is time to plate.

For the rhubarb jelly

• Cut the rhubarb into small sections measuring approximately 1 to 2 cm. Place them in a pot with water, vinegar, maple syrup, star anise, cloves and cinnamon.
• Heat all ingredients and bring to a light boil, take off the heat and stretch a piece of plastic wrap over the pot. Make a few small holes and let macerate for 1 hour at room temperature.
• Pass the mixture through a conical strainer (chinois) and remove all liquid.
• In a small separate container, rehydrate the gelatin in ice water for a few minutes.
• Remove the gelatin from the water, add it to the warm rhubarb juice (approximately 50°C, or 122°F) and beat for a few seconds.
• Line the entire surface of a square container with a piece of plastic wrap (which will make it easier to unmould) and pour the mix into the container.
• Let set in the refrigerator at least 2 hours, but ideally overnight so that it sets perfectly.
• Cut into small cubes or the shape of your choice and set aside until it is time to plate.

For the celery and rhubarb crisps

• Cut the celery sticks/stalks into five equal-sized pieces.
• Using a peeler, make thin slices lengthwise in order to obtain rectangles.
• Place them in an ice water bath; they will shrivel up. You may also add a few celery leaves to the ice water.
• Set aside for plating

For the plating

• In a plate of your choosing, arrange the cold poached scallops (cut in half beforehand).
• On each scallop, add a spoonful of their marinade and a pinch of fleur de sel.
• Randomly place a few jelly cubes and radish slices on the plate.
• Just before serving, remove celery and rhubarb from the water and toss with a little olive oil and fleur sel; arrange esthetically on the plate.