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Рецепт Panache Of Sea Scallops With Sauce Nero

by Global Cookbook

Ингредиенты

marco pierre white 25 gm butter 2 x shallots 200 ml white wine 200 ml fish stock 200 ml double cream 1 x salt and freshly grnd black pepper

50 ml squid ink     You will also need 12 med sea scallops well cleaned     salt     extra virgin olive oil for frying     lemon juice 24 x baby squid cleaned

Инструкции

1. Freshly round white pepper
2. Heat the butter in a small pan; when foaming add in the shallots and cook gently till soft but not coloured.
3. Add in the wine bring to the boil and reduce by half.
4. Add in the fish stock and reduce by half.
5. Add in the cream and cook for a further five min.
6. Season to taste and add in the squid ink.
7. Pass the sauce through a fine sieve to produce a velvety black sauce.
8. Keep hot while you cook the scallops and squid.
9. Slice each scallop into two discs and season with salt.
10. Heat a little extra virgin olive oil in a frying pan then fly the scallops on each side till cooled about a minute a side.
11. Squeeze over a couple of drops of lemon puce.
12. Cook the baby squid in the extra virgin olive oil till crisp and season.
13. Place the scallop discs on four warmed white plates each disc topped with a baby squid.
14. Dot the sauce around the squid.
15. Garnish with fresh herbs.
16. Recommended wine Soave Classico from Italys Yeneto region.
17. This is a simple dish that looks eflictive served on white dishes.
18. serves 4

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