- 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
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.
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.
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