Pot Au Feu of Scallops

Category: Appetizers

Cuisine: American

Ready in 30 minutes

Ingredients

12 King Scallops

Nage Juices

2 Stalks Celery; (chopped)

Chopped Fresh Coriander

Salt and pepper

1 Onion; (sliced)

1 Leek; (sliced)

1/2 Head Garlic

100 ml Sweet White Wine

50 ml Water

2 Lemon; (thinly sliced)

200 ml Dry white wine

2 Carrots; (chopped)

Vegetable oil

1 l Cold water

55 g Butter

1 Sprig Fresh Coriander

1 Sprig Tarragon

Chives Chopped

Emulsion

4 Portions Fresh Spinach Pasta


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. NOTES : Chef:Steven Saunders

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