Pot Au Feu Of Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Starter | 4 | Servings | |
INGREDIENTS
| 12 | King Scallops | |
| 100 | Sweet White Wine | |
| 4 | Portions Fresh Spinach Pasta | |
| Noodles | ||
| Chopped Fresh Coriander | ||
| Vegetable Oil | ||
| Salt and Pepper | ||
| Chopped Chives | ||
| Emulsion | ||
| 55 | g | Butter |
| 50 | 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 | Cold Water | |
| 1 | Sprig Fresh Coriander | |
| 1 | Sprig Tarragon | |
| 200 | Dry White Wine |
INSTRUCTIONS
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. Reduce 'nage juices' a little and add the sweet wine and season. Blanch the spinach noodles and drain. Heat with the emulsion and the chopped chives in a saucepan and add the noodles to this. 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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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 164
Total Fat: 18.6g
Cholesterol: 29.6mg
Sodium: 297.6mg
Potassium: 321mg
Carbohydrates: 27.4g
Fiber: 3.7g
Sugar: 4.5g
Protein: 3.7g