Ingredients (serves one)
• 70g foes gras
• 50g deep diver scallops
• 50g mesclun (mix greens)
• 15g pomegranate seeds
• 5g freeze dried strawberries
• Gold leaf for garnish
• Salt and pepper to taste
Lemon Air:
• 20ml lemon juice
• 75ml Prosecco
• 2g soy lecithin
• Extra virgin olive oil paste
• 30ml extra virgin olive oil
• 2-3g maltosec
Balsamic emulsion:
• 25ml olive oil
• 25ml balsamic vinegar
• Pinch of xantana
Method
1 Season the scallops and grill.
2 Start preparing the balsamic emulsion by mixing all the ingredients and then blend with hand blender.
3 For olive oil paste, mix the olive oil and maltosec to form paste.
4 Drizzle the mesclun with olive oil and start to plate.
5 Plate up everything and then start preparing the lemon air by mixing all the ingredients together and using a hand blender to form foam.
6 Place the gold leaf on top of the scallops as garnish.
Open noon-11:30pm. Grand Millennium Al Wahda, www.millenniumhotels.com/ae/grandmillenniumalwahda (02 443 9999).
The chef
Name: Georgiy Daniloff
Nationality: Russian
Chef Georgiy started his career in Russia when he was 14 years old, first learning Italian dishes in a family restaurant based in the Italian Embassy in the city of Ashgabat. After attending the University of Culinary Art, Georgiy joined the Sheraton Ashgabat, then moved to the Middle East to join Le Meridien Abu Dhabi and today is with the Grand Millennium Al Wahda. Chef Georgiy has a unique ability to invent and create, to mix and match classic Italian ingredients with a modern twist, discovering unique new styles that you won’t be able to resist.
