Pot au feu of scallops

4 servings

Ingredients

QuantityIngredient
12King Scallops
100millilitresSweet White Wine
4Portions Fresh Spinach Pasta Noodles
Chopped Fresh Coriander
Vegetable Oil
Salt and Pepper
Chopped Chives
Emulsion
55gramsButter
50millilitresWater
Nage Juices
1Onion; (sliced)
1Leek; (sliced)
2Stalks Celery; (chopped)
2Carrots; (chopped)
½Head Garlic
2Lemon; (thinly sliced)
1litreCold Water
1Sprig Fresh Coriander
1Sprig Tarragon
200millilitresDry 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.