SCALLOPS WITH SPINACH AND PARMESAN ESPUMA

Sauté the fresh leaf spinach together with the olive oil and the crushed garlic clove in a pan for two to three minutes, then remove the garlic clove.

Puree the spinach together with the heavy cream, the grated Parmesan, and a pinch of salt and pepper in a blender or with a hand blender until smooth. Then, strain the mixture through a funnel and a sieve into a 0.5L whipping siphon (e.g., Kisag Whipper Creative).

Charge the whipper with with one charger (cartridge) and shake vigorously about ten to twelve times. Then, place it in the refrigerator to chill for one to two hours.

Lightly score the scallops on both sides in a crosshatch pattern. Heat a little olive oil in a pan and sear the scallops over high heat for about two to three minutes on each side until they have a beautiful golden-brown crust. After searing, let the scallops rest briefly.

To assemble, express a bit of the spinach-parmesan espuma onto the plate, pipe small dots of crème fraîche around it, and place the scallops on or next to the espuma. Finally, garnish the dish with a few edible flowers and serve immediately.

We have put together a few tips to show you how to perfectly integrate this dish into different menu contexts, which drinks pair best with it, and how you can vary it.

Menu Placement and Occasions
Thanks to its balance of delicate texture and rich umami notes, this dish is the ideal appetizer for an upscale multi-course menu. It is particularly well-suited for festive occasions, dinner parties, or culinary evenings where you want to showcase modern kitchen techniques to your guests. Since the espuma is served cold and can be easily prepared ahead of time in the whipping siphon, all that is left to do just before serving is to sear the scallops - ensuring a stress-free experience for you as a host. The dish can also be styled as a main course by increasing the portion of scallops and adding a suitable side dish.

Perfect Culinary Companions
To round off the flavor experience, you can combine the dish with the following components:

Bread Accompaniment
Serve freshly baked, crusty baguette, light sourdough bread, or an airy focaccia alongside it.

Salad Addition
A delicate, slightly bitter wild herb salad or frisée, tossed in a subtle citrus dressing, pairs excellently. The freshness and acidity of the salad cut through the richness of the heavy cream and Parmesan, cleansing the palate.

Wine Pairing and Suitable Drinks
When selecting a wine, choose bottles that have enough structure to hold up against the creamy Parmesan-cream foam, yet are delicate enough not to overpower the refined flavor of the scallops.

Chardonnay
An elegant, barrel-aged Chardonnay brings the necessary creaminess and body to harmonize beautifully with the espuma.

Sauvignon Blanc
If you prefer more freshness, a structured Sauvignon Blanc with its green, grassy notes provides an exciting contrast to the spinach.

Champagne or Franciacorta
For a particularly festive start, a dry (Brut) premium sparkling wine is a perfect match, as its effervescence elegantly balances the richness of the dish.

Variations
This recipe offers an excellent base for creative twists, whether you want to adapt the dish seasonally or make it vegetarian:

Seasonal Swap
In spring, you can substitute the leaf spinach one-for-one with fresh wild garlic (ramson) for a more savory, seasonal touch. In autumn, a smooth pumpkin or parsnip base works beautifully in the whipping siphon.

Vegetarian Alternative
If you want to skip the seafood, pan-seared king oyster mushrooms or quartered artichoke hearts tossed in butter pair excellently with the spinach-parmesan espuma instead of the scallops.

Texture Upgrade
A few toasted, coarsely chopped pine nuts or paper-thin Parmesan crisps placed on top of the foam just before serving add a great artisanal crunch.

Video production: www.mampfbunny.ch
YouTube: @mampf_bunny