15 March 2015

Scallops, black pudding, beure blanc

Start with the sauce. Cut a shallot finely and sweat it in some butter, till soft. Add a small glass of Noilly Prat and reduce till almost evaporated. Do the same with half a glass of Madeira. Sieve,then add a glass of cream and boil till you've a thickish sauce. Whisk in some cubes of ice cold butter till satisfied. Taste to see if salt and pepper are necessary.
Then slice the blood pudding and fry. Do the same with the scallops in a lightly oiled pan. 25 sec on each side. I served them on some fresh leafs of spinach and decorated with matchsticks of beetroot. For color some sea weed on top, to make the scallops feel at home