14 April 2014

Scallops, leek, beetroot

Normally I would serve this with crumbled Spanish or Italian ham, but as the guest was vegetarian I came up with the beetroot. 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 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. Deepfry the beetroot, dry with kitchen paper and crumble.

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