Scallops with Joselito Ham, Goat Milk Quark and French Bean Juice

For Scallop:

1. OPEN THE SCALLOPS AND RINSE THOROUGHLY IN COLD WATER AND PLACE ON A DRY CLOTH.
2. CUT THE SCALLOPS INTO 4 TO 5 THIN SLICES AND FLATTEN BETWEEN TWO LAYERS OF BUTCHER PAPER USING A SMALL STEEL PAN.
3. COVER THE FLATTENED SCALLOPS WITH JOSELITO HAM STRIPS
4. ONCE THE SCALLOPS ARE COVERED, PUT THE WHOLE THING INTO A DEEP FREEZER UNTIL THE SCALLOPS ARE SLIGHTLY FROZEN.
5. THEN STRETCH THE JOSELITO HAM-COVERED SCALLOPS OUT WITH A SPATULA SO THAT THEY ARE NICE AND ROUND.
6. LIGHTLY SPRINKLE THE BOTTOM OF THE SCALLOPS WITH SALT.

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For Joselito Ham Cream:

1. MIX ALL THE INGREDIENTS AND PLACE IN THE PACOJET BEAKER.
2. FREEZE SOLID AND PACOTIZE 4 TIMES (REFREEZE AFTER EACH TIME)

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For Goat Milk Quark:

 

1. MIX GOAT MILK QUARK WITH SALT, PAPER AND GRATED LEMON RIND.

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For French Bean Juice:

 

1. BLANCH THE FRENCH BEANS AND COOL IN ICE WATER.
2. PUT THE FRENCH BEANS THROUGH THE JUICE EXTRACTOR.
3. SEASON THE JUICE TO TASTE WITH SALT AND CAYENNE.
4. THICKEN JUICE WITH XANTANA.

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For Baharat Oil:

 

1. HEAT THE BAHARAT AND THEN POUR THE OIL OVER IT AND LET IT STEEP.
2. THEN STRAIN THROUGH A NYLON STRAINER.

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