ingredients (serves 4 )
Pour some olive oil into a dish then add the scallops.
To make the espuma: heat the absinthe in a saucepan then flambé it, add the soymilk and bisque. Season if necessary, strain through a conical strainer, then pour into the siphon with 1 or 2 gas cartridges. Set aside in a bain-marie at 50°.
Cook the scallops à la plancha for 30 seconds on each side.
Set them aside on a plate, season with fleur de sel, pepper and Espelette pepper.
Spray the espuma from the siphon harmoniously unto a calotte plate (rimmed soup plate).
Side dish: “forbidden” Venere rice risotto.