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Mini Butter Waffle with marinated scallops, lemon juice and Madras curry

Appetisers
Mealtype
00
Hour
15
Min
Medium
Difficulty

Mix the mascarpone and Madras curry to a smooth cream. Cut the scallops into slices and marinate for 10 minutes in lime juice and olive oil (refrigerator). Season with salt and pepper. Put a dollop of the cream on the waffle and lay the marinated scallop on top. Garnish with a leaf of lemon balm.

* Method for a large Butter Waffle: Warm the waffle in an oven at 180°C until soft. Press out circles using a circular stainless steel cutter. 

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Ingredients

  • 4 mini Butter Waffles

  • 100 g Mascarpone

  • 25 g Madras curry (e.g. Bresc)

  • 4 scallops

  • 1 lime

  • 4 lemon balm leaves

  • fleur de sel

  • black pepper

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Mix the mascarpone and Madras curry to a smooth cream. Cut the scallops into slices and marinate for 10 minutes in lime juice and olive oil (refrigerator). Season with salt and pepper. Put a dollop of the cream on the waffle and lay the marinated scallop on top. Garnish with a leaf of lemon balm.

* Method for a large Butter Waffle: Warm the waffle in an oven at 180°C until soft. Press out circles using a circular stainless steel cutter. 

Cooking step by step