Ingredients
- 20 piece dry-packed scallops, or possibly, U/10
- 25 gm butter
- 1/2 x lemon
- 6 x Belgian endive
- 50 ml grapefruit juice
- 150 ml white chicken stock
- 100 ml 35% cream
- 50 ml ice wine
- 50 ml grape seed oil
- 15 ml white wine vinegar
- 1 sprg thyme
- 1 x bay leaf
- seasonal baby greens
- 10 gm black truffle mushroom, (optional)
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Seared Sea Scallops With A Compote Of Endive Ice Wine Dressing
Servings: 4
Directions
- Remove discoloured leaves from endive.
- Split in two lengthwise and remove core with a small knife.
- Cut the endive into strips approximately 1 centimetre wide.
- Cook slowly in butter and grapefruit juice with thyme and bay leaf till very soft for approximately 25-30 min. Add in ice wine, cook for another 5 min.
- When cooked put aside 2/3 of the endive compote and add in black truffle mushrooms.
- With the remaining 1/3 endive compote add in the chicken stock and cream.
- Bring to a boil and simmer for 5 min (don't reduce).
- Remove from heat and blend till smooth.
- Pass through a fine strainer.
- Make vinaigrette from 40 millilitres grape seed oil and white wine vinegar.
- Season with salt, pepper and a dash of ice wine.
- Presentation:Sear the scallops till they're a deep gold colour using remaining grape seed oil.
- Season with salt, pepper and lemon juice.
- Place a spoon of the endive compote in the centre of a plate. Place 5 scallops on top of endive compote. Spoon endive cream sauce around. Toss the salad greens in the vinaigrette, place on top of scallops and serve.
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