Scallop shell mould 10-12CM
Éclair piping bag tip
Hand blender


Pâte feuilletée


  1. Sift all the dry ingredients into a bowl. Cube dry butter and mix it into the bowl with a beater until the butter is slightly crushed.
  2. Pour cold water and vinegar into the same bowl and knead it in to a dough.
  3.  Flatten and chill in the fridge for a day.
  4. Roll out the dough and fold it 3 times and then repeat the process one more time. Leave to chill in the fridge for a day.
  5. Roll the dough to 2mm and cut into a scallop shell shape.
  6. Wrap the scallop shell mould with aluminium foil and lightly press the dough onto the mould to shape it.
  7. Chill in the freezer until firm and carve it like a scallop shell with a knife.
  8. Bake in the oven at 170 C degrees for 20 minutes. Sprinkle some powdered sugar on top. Bake for 5 minutes at 200 C degrees.


Tarte tatin style apple jam


  1. Cut the apple into 16 pieces.
  2. Put sugar A in a saucepan and make into caramel. Pour hot water in to turn it into caramel syrup.
  3. Add vanilla bean, cinnamon stick, and apple pieces and mix well.
  4. Put everything in an oven-safe container and place the lid on top. Cook it in the oven for 20-25 at 170C.
  5. Put cooked apple in a bowl and seal it with cling film. Chill in the fridge for a day.
  6. The following day, put the apple pieces into a sauce pan, add sugar B and lemon juice and boil the mixture until reduced.


Chiboust cream (for 15 scallops)


  1. Add the vanilla bean to the milk and boil. Place the lid on top and infuse for an hour.
  2. Add sugar, salt and flour (one at a time) to the egg yolk and mix.
  3. Put 1 into 2 and mix together.
  4. Pour 3 into a pot and make vanilla custard.
  5. Soak gelatine sheets in a bowl of water and melt together with 4. Add calvados.
  6. Make Italian meringue.
  7. Mix Italian meringue with 37 C degrees vanilla custard in order to make Chiboust cream.
  8. Put 7 into a piping bag with éclair tip. Pipe it out into the shape of a snowman on the Silpat, 18g each. Press with a transparent film in order to make it into the scallop shape.
  9. Freeze and sprinkle some sugar on top. Caramelise the sugar with a blowtorch in order to make it look more like a scallop.


Almond cream


  1. Melt butter in a saucepan and roast almonds.
  2. When the colour starts to darken, add milk and cream and boil it for a minute.
  3. Grind finely with a hand blender.
  4. Boil until the mixture thickens and pass through a fine sieve.


Lemon basil olive oil


  1. Put everything in a blender and grind.


White chocolate coating


  1. Melt cacao butter and white chocolate, add titanium dioxide and grind everything using a hand mixer.


Assembly + Caviar


  1. Sprinkle sugar onto the scallop and torch with the blowtorch.
  2. Brush on the white chocolate coating on the inside of baked scallop shell.
  3. Chop 15g of tarte tatin style apple jam and put on the scallop shell.
  4. Put the torched scallop on the apple jam in order to hide the jam underneath.
  5. Surround the scallop with 8g of almond cream.
  6. Put caviar on the scallop and drop 1g of lemon basil olive oil on the top of almond cream.
  7. Garnish with some chive.