Prepare Warm Pan Seared Scallops, Courgette With Oilve Espuma With These Steps

(Recipe By Chef Abhishek Gupta)

This refined Italian dish is a harmonious blend of land and sea, bringing together delicate scallops, tender courgette (zucchini), and bold Mediterranean flavours in a contemporary interpretation.

The preparation begins with high-quality scallops, gently marinated in olive oil, salt, and pepper, and then pan-seared to achieve a golden crust while maintaining their buttery interior. Zucchini slices are similarly treated and seared to bring out their natural sweetness and earthy tones. These two components form the base of the dish, arranged artfully on a bed of lobster bisque-poached potatoes that impart a luxurious, subtly briny depth.

The highlight of this dish is the olive espuma — a light, airy foam created by simmering black olives with cream, blending the mixture to a silky consistency, and charging it in a siphon to achieve a cloud-like texture. This modern touch adds both visual drama and a rich umami element that envelops the palate.

To complete the experience, olive dust — crafted by boiling, blending, dehydrating, and grinding black olives — is delicately sprinkled over the plate, providing an intense burst of flavour and a striking visual contrast.

Thoughtfully curated, this dish exemplifies reimagining Italian classics with finesse and innovation. It is not just a dish — it is a sensory experience that celebrates balance, technique, and the vibrancy of Mediterranean ingredients.

Abhishek Gupta is a chef at Zanotta, The Leela Ambience Gurugram

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