Scallops with Avocado Foam & Pickled Radish

Have you ever tried making foam at home?

Foam is a common element in molecular gastronomy. To create foam, you don't necessarily need to buy specialized molecular gastronomy ingredients. By understanding the components involved in foam creation, you can easily make foam at home. Liquids are able to form foam because they contain lecithin, such as soy lecithin. Common liquids containing lecithin include milk and cream. This is why milk foams when air is introduced, making it perfect for creating delicious drinks like lattes.

Therefore, we can use cream to make this simplified version of foam. This time, BigBoy will create an avocado foam sauce, paired with seared scallops (cooking times are provided below) and some microgreens, to create a dish that is visually appealing, aromatic, and full of flavour!

Scallop Size	​5S	4S	3S	​2S	S	M	L	2L
Searing Time (Each Side)	20sec	25sec	​30sec	40sec	50sec	​1min	1:30''	​2min

Ingredients (serve 2)

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Basic Ingredients

Scallops (pat dried)	6-8 pcs
Unsalted Butter	10g
E.V. Olive Oil	1 tbsp
Salt	1 pinch
Ground Black Pepper	1 pinch
Microgreens	to garnish

Pickled radish

Cherry Radish	4 pcs
White Wine Vinegar	50ml
Sugar	4 tsp
Salt	1 pinch
Fennel Seeds(optional)	1 tsp

Avocado Foam

Plain Yoghurt	100g
Avocado	1 bulb
Heavy Cream	170 ml
Sugar	2 tsp

Steps

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1. Slice the cherry radishes and pickle them with white vinegar, sugar, salt, and fennel seeds (optional). Refrigerate for about 30 minutes.

2. Peel and pit the avocado, then chop it into pieces. Place it into a tall container and add plain yogurt.

3. Heat the heavy cream and sugar over low heat until the sugar dissolves, then remove from heat.

4. Add the heated cream mixture to the avocado mixture from step 2.

5. Use an electric mixer to blend until smooth, while keeping the foam on the surface. Set aside.

6. Over medium-high heat, add the butter and olive oil.

7. Once the butter and olive oil are lightly smoking, add the dried scallops. Sear each side for 30-40 seconds, depending on the size of the scallops.

8. Place the radish slices on a plate. Top each radish slice with a seared scallop. Spoon the avocado foam sauce into the empty spaces on the plate. Garnish with microgreens and edible flowers as desired. Enjoy!