Salade chaude

HOt salad
Ingredients

• 32 g escarole
• 8 g micro-watercress
• purple Shiso(perilla)
• green Shiso
• 28 g green and red oak leaf lettuce
• 16 g ficoide glaciale (ice plant)
• 16 g pink fawnlily (erythronium revolutum)
• 20 g spinach
• 16 g porcini mushrooms (boletus edulis)
• 8 g fine pink salt
• Extra virgin olive oil
• 8 thin wafers (14 x 24 cm)
• 4 sous-vide bags (15 x 25 cm)
• 200 g water
• 3 g Kappa texturizer
• 4 scallops (cleaned)
• 500 g port wine

Method

Marinate the scallops with the port in the refrigerator for 6 hours.
Place an wafer inside the sous-vide bag, followed by the lettuces: micro-watercress and the two kinds of shiso, spinach, oak leaf lettuces, fawnlily, a little more oak leaf, the escarole and, to finish, the thinly sliced porcini mushrooms.
Dress the leaves inside the bag with oil and salt.
Cover with a second wafer.
Mix the water with the kappa and heat to 90ºC/194ºF; pour 40 g of this preparation inside each bag.
Press the salad to evenly distribute the jelly.
Remove the air and store in the walk in for an hour.
Drain the scallops (which will have absorbed the port and acquired a violet color) and steam them for 3 minutes; adjust the salt and dress lightly with oil.
Open the sous-vide bag and place the salad and jelly on a tray to cook in the salamander fir 4 minutes.
Place the scallops, along with a small amount of oil, on top of the hot salad.
Serve immediately.