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Stegte kammuslinger med egerøget kartoffel-espauma og dildolie recipe with your friends or colleagues!

Stegte kammuslinger med egerøget kartoffel-espauma og dildolie

The pairing of scallops and potatoes may be a classic, but Yash Singh takes it to new heights with his delicious dill oil. He also prepared an oak smoked potato espuma that will make this special dish unforgettable.



Stegte kammuslinger

  • Scallops
  • Butter and oil as needed

Dill Oil

  • 40 gr of dill
  • 40 gr oil

Potato Espuma

  • 100 gr potatoes
  • oak chips
  • 60 ml milk
  • 40 ml cream
  • 30 ml dill oil
  • salt and pepper


  • Yuzu caviar
  • Fresh dill and parsley


Seared scallops 

  1. Using a fresh scallops, pat them dry and sear in a hot pan with butter and oil until a golden crust appears. Flip them over and allow to cook for a minute on the other side, without cooking through.
  2. Remove from pan and allow to rest on kitchen paper.

Dill Oil

  1. Place 40 grams of dill and 40 grams of neutral oil into a small blender, and blend until the mixture reaches 65 degrees C.
  2. Pour the mixture over a coffee filter and allow to strain into a container.
  3. Set aside.

Potato Espuma

  1. Boil 100 grams of chopped potatoes and peel.
  2. Place the boiled potatoes into one side of an airtight steel container, and on the other side, place a bowl of oak chips. Set the chips alight using a blow torch and cover the container with the lid, ensuring that no smoke can escape. Place weights on the lid. Allow to smoke for a minimum of 2 hours.
  3. Place the smoked potato into a pan, along with 60ml of milk, 40ml of cream, 30ml of dill oil, and salt and pepper to taste.
  4. Bring to a simmer and mash till smooth, and then pass through a sieve.
  5. Place the warm potato puree into cream dispenser and charge.


  1. Dispense 3 dollops of the espuma onto a plate.
  2. Add the hot scallops, seared side up.
  3. Dress the dish with dill oil.
  4. Add spoons of yuzu caviar.
  5. Garnish with fresh dill and parsley.
  6. Serve!

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