Pot au feu of scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | King Scallops | |
| 100 | millilitres | Sweet White Wine |
| 4 | Portions Fresh Spinach Pasta Noodles | |
| Chopped Fresh Coriander | ||
| Vegetable Oil | ||
| Salt and Pepper | ||
| Chopped Chives | ||
| Emulsion | ||
| 55 | grams | Butter |
| 50 | millilitres | Water |
| Nage Juices | ||
| 1 | Onion; (sliced) | |
| 1 | Leek; (sliced) | |
| 2 | Stalks Celery; (chopped) | |
| 2 | Carrots; (chopped) | |
| ½ | Head Garlic | |
| 2 | Lemon; (thinly sliced) | |
| 1 | litre | Cold Water |
| 1 | Sprig Fresh Coriander | |
| 1 | Sprig Tarragon | |
| 200 | millilitres | Dry White Wine |
Directions
1. In a very hot frying pan heat the oil and sear the scallops till crisp on one side - 2 / 3 minutes. Turn over and seal and remove pan from heat.
2. Reduce 'nage juices' a little and add the sweet wine and season.
3. Blanch the spinach noodles and drain. Heat with the emulsion and the chopped chives in a saucepan and add the noodles to this.
4. Serve noodles as a tower in the centre or a bowl with 3 scallops per portion around and the 'nage juices' finished with fresh coriander.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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