- Four plain babas*
- The white eye meat of 24 scallops
- 250g of raspberries
- 6 centilitres raspberry vinegar
- 10 centilitres olive oil
- 160 grams sirop with 60 grams of sugar and 100 grams of water
- table salt and freshly ground pepper
- young salad leaves, sprouted seeds and fresh herbs (eg tarragon) for garnish
- One green apple
- Four spoonfuls of Isigny Sainte-Mère lemon/tarragon cream
Save a few raspberries for decorating each plate then, using a blender, blend the rest of the raspberries with the syrup, raspberry vinegar and olive oil.
Put the mixture through a fine sieve, then warm it gently. Sprinkle it over the babas until they are well soaked in the mixture.
Pan-fry the scallops then lay up each plate with a baba and scallops, decorated with young salad leaves, sprouted seeds, fine slivers of green apple, sprigs of fresh herbs and the raspberries saved earlier for the purpose.
Top each baba with a spoonful of lemon/tarragon cream.
* Individual babas are small circular cakes and may be ordered in advance from your baker. Failing this, babas originate from eastern Europe and there are online recipes for this traditional yeast-based cake that is baked for religious festivals and holidays. Large or small, a traditional baba is baked in a ring-shaped tin, with a hollow centre.