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Receta Seared Sea Scallops With A Compote Of Endive Ice Wine Dressing
by Global Cookbook

Seared Sea Scallops With A Compote Of Endive Ice Wine Dressing
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Ingredientes

  • 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)

Direcciones

  1. Remove discoloured leaves from endive.
  2. Split in two lengthwise and remove core with a small knife.
  3. Cut the endive into strips approximately 1 centimetre wide.
  4. 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.
  5. When cooked put aside 2/3 of the endive compote and add in black truffle mushrooms.
  6. With the remaining 1/3 endive compote add in the chicken stock and cream.
  7. Bring to a boil and simmer for 5 min (don't reduce).
  8. Remove from heat and blend till smooth.
  9. Pass through a fine strainer.
  10. Make vinaigrette from 40 millilitres grape seed oil and white wine vinegar.
  11. Season with salt, pepper and a dash of ice wine.
  12. Presentation:Sear the scallops till they're a deep gold colour using remaining grape seed oil.
  13. Season with salt, pepper and lemon juice.
  14. 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.