Summary

Ingredients

• 400 g scallop (s)
• 8 scampi
• Salt (fleur de sel)
• Lime juice
• 160 g lentils (belua lentils), black
• 80 g lentils, red
• 2 shallot (s)
• 1 clove garlic
• 2 bay leaves
• 100 g celery
• salt
• Pepper from the grinder
• Spice mix (curry spice mix Anapurna)
• olive oil
• 1 liter stock (veal stock or poultry stock)
• 250 ml cream
• 2 tablespoon passion fruit syrup
• 2 tablespoon spice mix (Anapurna curry spice mix)
• 100 g butter

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Instructions

1. Season the scampi with fleur de sel and drizzle with lime juice, fry in olive oil on both sides, do the same with the scallops.
2. Lentils:
3. First sweat the olive oil in the pan, then the finely diced shallots, the finely diced clove of garlic, the finely diced celery and the bay leaves and season with fleur de sel and pepper. Then add the black lentils, sweat with them and season well again and add a little curry. Then cover with the veal stock or poultry stock. Let it boil down slowly and pour the stock over and over again. The lentils should still have a consistency after preparation and should not be too soft.
4. Boil the red lentils in lightly salted water for about 5 minutes and then drain immediately. Then later put some broth in a saucepan. Heat both types of lentils, season again with a little lime juice.
5. Curry foam:
6. Reduce the cream with the curry a little, add a little fleur de sel. Then add the passion fruit syrup, stir in a little lime juice and 100 g finely diced butter. Do not bring to the boil, otherwise the butter will not bind.
7. Serving:
8. Portion the lentils in a central funnel and arrange in a pyramid. Arrange the scallops and scampi on the plate. Spread the curry foam in a circle on the plate.