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easy &quick

Poppy Seed Pouches with Scallops and Red Cabbage Coulis

QimiQ Benefits

  • Creamy consistency
  • Firmer and more stable fillings
  • Full taste with less fat content

Minutes

25

Difficulty

medium

Poppy Seed Pouches with Scallops and Red Cabbage Coulis
Poppy Seed Pouches with Scallops and Red Cabbage Coulis

Ingredients

For 10 portions

  • For the pasta dough

  • 5

    Egg(s)

  • 150g

    Ground poppy seeds

  • 750g

    All purpose flour

  • 5tbsp

    Olive oil

  • Salt

  • Nutmeg, ground

  • For the filling

  • 250g

    QimiQ Sauce Base

  • 240g

    Cottage cheese min. 20 % fat

  • 40g

    Pickled ginger, finely chopped

  • 8g

    Orange zest

  • 3

    Egg yolk(s)

  • Salt

  • Black pepper, freshly ground

  • For the red cabbage coulis

  • 250g

    QimiQ Sauce Base

  • 80g

    Butter

  • 180g

    Red cabbage, coarsely chopped

  • 80g

    Apple(s), diced

  • 60g

    Celeriac, diced

  • 60g

    Onion(s), diced

  • 10g

    Sugar

  • 125ml

    Red wine

  • 250ml

    Vegetable stock

  • 0.5small pinch(es)

    Ginger powder

  • 0.5small pinch(es)

    Cloves, ground

  • 1small pinch(es)

    Cinnamon, ground

  • 0.5tsp

    Marjoram, dried

  • 0.5

    Orange(s), finely grated zest

  • Salt

  • Black pepper, freshly ground

  • 80g

    Brown butter

  • For the scallops

  • 30pcs

    Scallops, fresh

  • 80g

    Cocoa butter

  • 80ml

    Olive oil

  • Salt

  • Black pepper, freshly ground

  • Cilantro / coriander, ground

Preparation

  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.
Some doughy looking food

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