| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Mixed fresh herbs chopped small – use; dill, flat |
|
|
; tarragon |
|
|
Parsley; chervil and |
|
|
; coriander |
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 8 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
|
|
Salt and ground white pepper |
| 2 |
|
Shallots; finely chopped |
| 2 |
ts |
Red wine vinegar |
| 1 |
ts |
Coriander seeds |
| 1 |
ts |
White peppercorns |
| 1 |
ts |
Fennel seeds |
| 400 |
ml |
Red wine |
| 100 |
ml |
Dry white vermouth |
| 100 |
ml |
Port |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Sprigs fresh thyme |
| 1 |
|
Bayleaf |
| 400 |
ml |
Fish stock |
| 16 |
|
Scallops |
|
|
Mashed potato to accompany |
| 4 |
tb |
Pesto sauce |
INSTRUCTIONS
HERB SALSA
RED WINE SAUCE
OTHER INGREDIENTS
Herb salsa: Mix all the ingredients together and chill until ready to
serve.
Wine sauce: First heat the shallots in a large pan with the vinegar.
Then add the coriander seeds, peppercorns, fennel, wine, vermouth,
port, garlic, thyme and bayleaf and allow the mixture to bubble until
reduced by half. Add the stock and continue to cook until reduced by
half again. Strain through a fine sieve, cool and chill until
required.
Grill the scallops on both sides until just cooked through. Spoon
mashed potato down the centre of four serving plates and arrange the
scallops in a neat line down the middle.
Drizzle the pesto sauce and a little of the red wine sauce over each
serving. Spoon the herb salsa on top.
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