| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 12 |
|
King Scallops |
| 100 |
ml |
Sweet White Wine |
| 4 |
|
Portions Fresh Spinach Pasta Noodles |
|
|
Chopped Fresh Coriander |
|
|
Vegetable Oil |
|
|
Salt and Pepper |
|
|
Chopped Chives |
|
|
Emulsion |
| 55 |
g |
Butter |
| 50 |
ml |
Water |
|
|
Nage Juices |
| 1 |
|
Onion; (sliced) |
| 1 |
|
Leek; (sliced) |
| 2 |
|
Stalks Celery; (chopped) |
| 2 |
|
Carrots; (chopped) |
| 1/2 |
|
Head Garlic |
| 2 |
|
Lemon; (thinly sliced) |
| 1 |
l |
Cold Water |
| 1 |
|
Sprig Fresh Coriander |
| 1 |
|
Sprig Tarragon |
| 200 |
ml |
Dry White Wine |
INSTRUCTIONS
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.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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