Hay-roasted scallop with umeboshi ‘coral’, chestnut purée, sea-and-land duxelle, and a miso-Albariño reduction.

TO DO:

Arrange a heaped tablespoon of chestnut cream, a heaped tablespoon of miso-Albariño and the coral emulsion in contrasting patterns on a small rectangular plate. In the centre, place a quenelle of duxelle, topped with the roasted scallop. On top of the scallop, arrange the fried leek roots, and rest a halved umeboshi plum on top to resemble coral. Place the caramelised cheese pearl in the right-hand corner. Finish the dish with the fried onion and chives.

We will place the entire dish on a base of moss and wood.

For this recipe you need: Cuevas Chef chestnut purée.

Dish prepared by Marcos Arufe of the Boat Club of Portosín (finalist of the XI Grupo Cuevas Gourmet Contest).