Ingredients
For the cream
- 100 g celeriac
- 2dl poultry stock
- 1 dl cream
- 3 g Bresc Black garlic puree
For the sweet-and-sour pumpkin
- 8 dl vinegar
- 350 g sugar
- 55 cl water
- 40 g salt
- 4 bay-leaves
- 4 cloves
- 5 g coriander seeds
- 5 Bresc peeled garlic cloves
For the lemongrass oil
- 1 dl olive oil
- 8 g Bresc Lemongrass puree
- Other ingredients
- 4 scallops
- 2 thin slices sourdough bread
- 50 g pumpkin
- 12 cress leaves