Recipe by Chef Ángel León for Real Conservera Española
Ingredients:
- 400 grams of organic sweet corn
- 1 Can of Natural scallops from Real Conservera Española
- 1.5 grams of Peruvian chili
- 3 grams of cilantro
- 8 grams of garlic
- 25 grams of red onion
- 120 grams of lemon juice
- 250 grams of ice cubes
- 2 grams of celery
- 3 grams of ginger
- 15 black peppercorns
- 1 gram of xanthan
- 300 grams of mussel broth
- Salt
Jalapeño Jelly
- 100 grams of water
- 25 grams of apple cider vinegar
- 1 grated jalapeño
- 3 grams of pickled jalapeños
- 1 gram of agar agar
- ½ sheet of gelatin
- Salt.
