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| Char-grilled
Scallops on Creamed Potatoes and Herb Salsa |
recipe |
Hub-UK
first came into existence back in May 2000. Seems a
long time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
 This
recipe comes from Raymond Blanc's Cheltenham restaurant,
Le Petit Blanc when it first opened in 1998.
Ingredients
For
the herb salsa:
8
tbsp chopped mixed herbs - (tarragon, dill, flat
parsley, chervil and coriander)
1 shallot, finely chopped
1 clove garlic, finely chopped
8 tbsp olive oil
1 tbsp lemon juice
Salt and ground white pepper
For
the redwine sauce:
2
shallots, finely chopped
2 tsp red wine vinegar
1 tsp corinader seeds
1 tsp white peppercorns
1 tsp fennel seeds
400ml / 14fl oz red wine
100ml / 3.5fl oz dry white vermouth
100ml / 3.5fl oz port
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
400ml / 14fl oz fish stock
Other
ingredients:
16
scallops
mashed potatoes to accompany
4 tbsp pesto sauce
Method
For
the herb salsa:
- Mix all the ingredients
together and chill until ready to serve.
For
the wine sauce:
- First
heat the shallots in a large pan with the vinegar.
- Then
add the coriander seeds, peppercorns, fennel, wine,
vermouth, port, garlic, thyme and bay leaf and allow
the mixture to bubble until reduced by half.
- Add
the stock and continue to cook until reduced by half
again.
- Strain
through a fine sieve, cool and chill until required.
For
the scallops:
- Grill
the scallops on both sides until just cooked through.
- Spoon
mashed potato down the centre of four serving plates
aand arrange the scallops in a neat line down the
middle.
- Drizzle
the pesto sauce and a little of the red wine sauce
over each serving.
- Spoon
the herb salsa on the top
Serves
4
Email
Hub-UK : info@hub-uk.com
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