5 scallops
1 tbsp salt
1 tsp sugar
water
1 onion (roughly chopped)
2 tbsp oil
2 garlic cloves
225 g of cooked sweet corn (1 cup= 237 ml)
225 g of popcorn (1 cup= 237 ml)
237 ml of fish stock (1 cup)
237 ml of milk (1 cup)
4 tbsp of butter
salt (to taste)
pepper (to taste)
wood chips
1 slice of beef bacon - fried (for garnish)
truffle oil (for garnish)
black pepper (for garnish)
caviar (for garnish)
Put the popcorn sauce in a plate. Add beef bacon and put the smoke scallops on top of the beef bacon. Add a bit of truffle oil, black pepper, and caviar. Serve