Scallops in velouté with herb oil

90 minutes

Mittel

4 people

Scallops in fish stock-velouté with herb oil are an elegant and delicious dish that is also easy to prepare. The combination of tender scallops, a velvety velouté sauce and the fresh herb oil gives this dish a wonderful balance of taste and texture. With this recipe you will impress your guests and enjoy a touch of gourmet cuisine in your own four walls.

Ingredients

12 Scallops
400 ml HONEST CATCH Fish Stock
1 tablespoon extra virgin olive oil
2 finely chopped shallots
1 garlic clove, finely chopped
150 ml white wine
40 g butter
40 g flour
Zest of a quarter of an organic lemon
3 bunches of chives
200 ml neutral cooking oil such as rapeseed oil
1 handful of fresh spinach leaves
Salt and pepper
Pea cress for garnishing

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Preparation of the herb oil

Roughly chop two bunches of chives, wash the fresh spinach leaves and drain thoroughly.
Heat the neutral cooking oil in a small saucepan to a maximum of 80°C. It should be warm, but not too hot.
Add the chopped chives and leaf spinach to the warm oil and puree finely with a hand blender or in a blender.
Strain the herb oil into a glass through a very fine sieve, cheesecloth or coffee filter. The oil will take about 1 hour to drain.

Preparation of the Velouté sauce

Heat the butter in a saucepan and sauté the finely chopped shallots and garlic over a medium heat until translucent.
Add the flour and stir regularly with a whisk.
Add the white wine and gradually the fish stock. Season with the zest of the organic lemon and salt.
Let the sauce simmer over a low heat for about 10 minutes. Puree the sauce with a hand blender until smooth and keep warm. Add a little water if the sauce thickens too much.

Preparation of the scallops

Rinse the scallops under cold water and pat dry.
Heat 1 tablespoon of olive oil in a large pan. Fry the scallops over high heat for 2-3 minutes on each side until golden brown. They should have a nice crust but still be translucent on the inside.
Season with salt and pepper to taste.

Serving

Divide the velouté sauce between four pre-warmed plates. Place three scallops on each plate. Using a spoon or a measuring bottle (with a small spout or funnel attachment), drizzle the herb oil over the scallops and garnish with pea cress.

Tip: The herb oil can be kept in the fridge for up to a week and can be used in many different ways. It is ideal for refining salads, pasta or as an aromatic topping for grilled vegetables.