Name: ‘Lasagna’ with Scallops en Radish - with Easy Binder
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 400 gram Scallops; 7 gram Easy Binder; 400 gram Smoked halibut; 1 Red Meat Radish ((a.k.a. Watermelon Radish)); 100 gram water; Edible flowers ((garnish)); Basil oil ((garnish))

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This “lasagne” made of scallops and radish melds traditional Italian cuisine with innovative modern gastronomy techniques! Introducing our Easy Binder to develop our unique texture., a unique and delightful dish that takes the familiar comfort of lasagne and transforms it into an elegant and refined delicacy.

The origins of lasagne can be traced back to ancient Greece, where the word “lasanon” was used to refer to a cooking pot, which later evolved into “lasana” or “lasanum” in Latin, meaning ‘container’ or ‘pot’. The concept of lasagne as a layered pasta dish first appears in medieval Italy, specifically in Naples during the Middle Ages, as documented in the cookbook “Liber de Coquina” (The Book of Cookery), which featured a recipe for a dish called “lasana” or “lasanum”. The early versions of this dish were quite different from the lasagne we know today, often featuring fermented dough flattened into a thin sheet, layered with cheese and spices, and then fermented again.

We took this as inspiration but created a completely new modernist twist on this recipe: Imagine succulent scallops pureed to a smooth, creamy texture, spread out into a thin ‘lasagna leaf’, then steamed to perfection. Picture this delicate scallop lasagne adorned with thin slices of radish and halibut, all cut into beautiful, appetizing squares. To finish, the dish is embellished with borage flowers for an extra touch of elegance, and drizzled with aromatic basil oil.

A quick overview of the recipe in pictures

Accompanying this stunning starter is a rolled and candied beetroot in ‘beurre blanc’, a splendid side dish that adds a vibrant burst of color and a contrast of flavors to the plate. This dish truly is a feast for both the eyes and the palate!

So, gather your ingredients and ignite your culinary imagination. This recipe promises to not just be a delicious meal, but also a creative journey into the extraordinary world of modern gastronomy.

Happy cooking!

‘Lasagna’ with Scallops en Radish – with Easy Binder

Lasagna is traditionally known for a delicious Bolognese sauce. In this recipe we are going to use scallops and radishes! Our magical binder 'Easy Binder' ensures that your beautiful scallops can be transformed into lasagna sheets.

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Prep time 1

Cooking time 30

Totale tijd 1 30

Course Main Course

Ingredients

400 gram Scallops
7 gram Easy Binder
400 gram Smoked halibut
1 Red Meat Radish (a.k.a. Watermelon Radish)
100 gram water
Edible flowers (garnish)
Basil oil (garnish)

Directions

Put 400 grams of scallops, 100 grams of water and 7 grams of Easy Binder in a mixing bowl or blender and puree until smooth (in the photos with this recipe we use double the quantities, which is of course also possible if you have a large group to eat).
Pour the mixture onto baking paper or cling film and smooth into a large 'lasagna leaf' of about 3 to 4 mm. thickness. You can do this with a wet spatula or with a wet bottle, both work well. Try to form a nice square or rectangle as much as possible.
Add salt and pepper on the scallops and add whatever else you like (e.g. dill, lime zest or fermented garlic).
Place the scallop lasagna in the steam oven and steam for 5 minutes at 80 degrees. Then let the scallops cool completely in a cool place.
Remove Lasagne: Turn the cooled lasagna over onto a new baking sheet and carefully remove the lasagna. You can now put the other ingredients on the scallops.
Cut the radish into very thin slices. We use a 'vegetable strip cutter' for this, but you could use a mandolin as well.
Place the radish and halibut neatly on top of the lasagna and then cut into nice square or rectangular slices. We serve 3 slices per person as a starter. Place some 'borage' (edible flowers) as decoration on the lasagna and drizzle some basil oil over it.
Serve it! We serve this dish with a rolled up and candied beetroot in a 'beure blanc', a wonderful recipe by star chef Joris Bijdendijk. So go ahead and make this beautiful (and oooooh so tasty) side dish.
Happy cooking!