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Sautéed Scallops
Author: Jean-Paul Jeunet View other recipes that are: jean-paul
With morels jus, silverbeet fondue and almond
Ingredients
- 14 scallops
- 20 ml hazelnut oil
- 4 silverbeet leaves
- 60g butter
- 30g shallot, chopped
- 10g garlic, chopped
- 100g mushrooms, diced into a small brunoise
- 150g silverbeet, diced into small brunoise
- 50g granny smith apple, diced into small brunoise
- 25g almonds, diced
- 25g morels
- 150ml morels jus
- 50g whipped cream
- 1 lemon, juiced
- 200ml reduced fish stock
Method
- Marinate the scallops with the hazelnut oil
- Blanch the silverbeet leaves in salted water refresh in ice water and cut into a small julienne
- Sauté in the butter 15g chopped shallot and 5g garlic, and sauté all the vegetables brunoise one by one, add the silverbeet julienne and almond, season to taste
- In a non-stick fry pan sauté the morels with a little butter, add 15g chopped shallot and 5g garlic, add morel jus, finish with butter and whipped cream
- Keep aside
To serve:
- Pan-fried the scallops and keep aside
- Arrange the silverbeet and vegetable garnish in the centre of a plate, add the scallops and the morels jus
- Decorate with a dried silverbeet leaf
- Serve immediately
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