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Christopher Crell’s Recipes Video ③ Scallops on a vanilla onion cream with vanilla onion foam

Cooking with Hurom HZ Slow Juicer!
Scallops on a vanilla onion cream with vanilla onion foam.

Ingredients 1 person:

3 scallops
2 onions
1 vanilla pod
100 ml of cream
Salt and birch sugar
Butter flakes


  1. Peel the onions and cut into fine cubes.
  2. Put some butter in a saucepan, heat it and sauté onion cubes in it. Immediately add a little salt and sugar.
  3. Sprinkle scallops with 1 part sugar and 5 parts salt. Let it for three minutes.
  4. In the meantime, halve the vanilla shots and push out the pulp.
  5. Add the vanilla pulp with the cream to the onions and bring to the boil.
  6. In the meantime, heat some oil, add the rosemary and flavor the oil in this way.
  7. Now fry the scallops for 60-90 seconds, depending on their size on both sides.
  8. Juice the onion mass in the Hurom Slow juicer with the finest insert.
  9. Put the remaining puree in the center of the plate.
  10. Briefly puree the juice with the remaining flakes of butter to make a foam.
  11. Nap the foam around the onion puree, place the three scallops on the puree, garnish with the rosemary sprig and some cress.