Free Recipe Pot Au Feu of Scallops
Recipe Type: S Recipes
Recipe Preparation:
Cooking Ingredients for Pot Au Feu of Scallops Recipe
12 King Scallops
100 ml Sweet White Wine
4 Portions Fresh Spinach Pasta
-Noodles
Chopped Fresh Coriander
Vegetable Oil
Salt and Pepper
Chopped Chives
Emulsion
55 g Butter
50 ml Water
Nage Juices
1 Onion; (sliced)
1 Leek; (sliced)
2 Stalks Celery; (chopped)
2 Carrots; (chopped)
1/2 Head Garlic
2 Lemon; (thinly sliced)
1 l Cold Water
1 Sprig Fresh Coriander
1 Sprig Tarragon
200 ml Dry White Wine
Pot Au Feu of Scallops Preparation
1. In a very hot frying pan heat the oil and sear the scallops till crisp on one side – 2 / 3 minutes. Turn over and seal and remove pan from heat. 2. Reduce ”nage juices” a little and add the sweet wine and season. 3. Blanch the spinach noodles and drain. Heat with the emulsion and the chopped chives in a saucepan and add the noodles to this. 4. Serve noodles as a tower in the centre or a bowl with 3 scallops per portion around and the ”nage juices” finished with fresh coriander. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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