Poppy Seed Pouches with Scallops and Red Cabbage Coulis

Appetizer, Side Dishes
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Ingredients for 10 portions
  • For the pasta dough
  • 5 Egg(s)
  • 150 g Ground poppy seeds
  • 750 g All purpose flour
  • 5 tbsp Olive oil
  • Salt
  • Nutmeg, ground
  • For the filling
  • 250 g QimiQ Sauce Base
  • 240 g Cottage cheese min. 20 % fat
  • 40 g Pickled ginger, finely chopped
  • 8 g Orange zest
  • 3 Egg yolk(s)
  • Salt
  • Black pepper, freshly ground
  • For the red cabbage coulis
  • 250 g QimiQ Sauce Base
  • 80 g Butter
  • 180 g Red cabbage, coarsely chopped
  • 80 g Apple(s), diced
  • 60 g Celeriac, diced
  • 60 g Onion(s), diced
  • 10 g Sugar
  • 125 ml Red wine
  • 250 ml Vegetable stock
  • 0.5 small pinch(es) Ginger powder
  • 0.5 small pinch(es) Cloves, ground
  • 1 small pinch(es) Cinnamon, ground
  • 0.5 tsp Marjoram, dried
  • 0.5 Orange(s), finely grated zest
  • Salt
  • Black pepper, freshly ground
  • 80 g Brown butter
  • For the scallops
  • 30 pcs Scallops, fresh
  • 80 g Cocoa butter
  • 80 ml Olive oil
  • Salt
  • Black pepper, freshly ground
  • Cilantro / coriander, ground
Method
1.
For the dough: mix the eggs and poppy seeds together and pour into a Pacojet beaker. Freeze for approx. 24 hours.
2.
Pacotise the mixture and place into a mixing bowl. Add the flour, olive oil and spices and knead with a dough hook to a smooth dough. Allow to rest in a refrigerator for 2 hours.
3.
For the filling: mix all ingredients together and season to taste.
4.
Roll the dough out thinly with a pasta machine and cut in half. Place teaspoonfuls of the filling about 6,5 cm apart on one of the sheets of the dough. Cover with the second sheet and cut into approx. 6,5 cm ø circles around the filling. Press the edges firmly to seal.
5.
For the red cabbage coulis: heat the butter in a sauce pan. Add the cabbage, apples, celeriac and onions and sauté. Add the sugar and caramelize lightly. Douse with the red wine.
6.
Cover and cook for approx. 20 minutes.
7.
Add the vegetable stock, QimiQ Sauce Base and spices, blend and strain. Season to taste.
8.
Cook the poppy seed pouches in salted water for approx. 2-3 minutes. Toss in the brown butter.
9.
Season the scallops and fry in a hot pan with olive oil and cocoa butter on both sides. Serve with the poppy seed pouches and red cabbage coullis.