Scallops, leek, beetroot

Normally I would serve this with crumbled Spanish or Italian ham, but as the guest was a fish eating vegetarian I came up with the beetroot crumble. Quite chuffed about it. 

Sweat some some shallot in butter till soft. Add a glass of Noilly Prat and reduce till 20%. Add a glass of desert wine and do the same. Add lobster or shrimp stock and reduce till a nice consistency. Keep the sauce warm. 

Cut a leek in thin match like strips, sweat in butter till soft. Set apart. 

Slice a fresh (uncooked) beetroot in crisps thin slices. 

Grill the scallops in a dry pan. 

Deep fry the beetroot, dry with kitchen paper and crumble.