Seared scallops, coral bolognese and grilled leeks
Vegetables and Fruits, Fish, Seafood & Shellfish
An original and great way to eat fresh scallops, using the coral to make a delicious sauce.
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45 min
Preheat your Four at 350 °F
Peel and mince the shallots and garlic.
Peel the carrots and cut them into tiny cubes (brunoise).
Prepare the fish stock and keep warm.
Pluck the basil leaves.
In a hot sauce pot with oil, sweat the shallots for one minute. Add the garlic, bay leaf and carrot cubes. Cook on low heat while stirring gently for 3-4 minutes. Add the coral. Cook for another 2 minutes.
Next, add the tomato paste and cook for another 2 minutes. Deglaze with the vermouth and let reduce to remove the alcohol content and reduce the acidity. Add the fish stock and cook for another 4-5 minutes.
Si vous souhaitez une bolognaise plus épaisse, ajoutez-y un peu de fécule de maïs déliée dans de l'eau.
Vérifiez l'assaisonnement en sel et poivre.
Season each large surface of the scallops with sea salt. In a hot skillet with oil, sear the scallops for 30-40 seconds on each side, until nice and golden.
Make sure to do this step just before eating as you do not want to reheat the scallops for risk of overcooking and drying them out.
In a hot skillet with oil and a knob of butter, sautée the leeks. Once you have a nice coloration, transfer them to the oven for roughly 15 minutes or until cooked through. You can check is they are done with the point of a knife.
Season with salt and pepper.
In the bottom of a deep plate, place a nice portion of the scallop sauce. Place a scallop on top. Garnish with the leek pieces. Add a nice crack of black pepper before serving.
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