Marinated scallops with Ile-de-Ré salt, pistou sauce and chilled V.S.O.P. Cognac.
Ingredients (serves 4):
12 fresh scallops
1 bunch of basil
50g caviar
400g fennel
2 unwaxed yellow lemons
200g lambs' lettuce
1 teaspoon Ile de Ré best quality unrefined salt
Ground pepper
2 tablespoons caster sugar
1 tablespoon table salt
12cl Cognac (placed in the fridge 24 hrs before using)
2dl olive oil
Preparation:
Cut the scallops into 2mm pieces.
Peel the lemons with a vegetable peeler, then cook the lemon peel in boiling water for 5 mins.
Leave to cool then repeat 3 times (this will remove the bitterness from the peel).
Cook the lemon peel with the caster sugar, table salt and 1 glass of water over a low heat for 1 hour. Drain and leave to cool.
Braise the fennel in a little olive oil in a covered pan for around 10 mins until it forms a compote. Leave to cool.
To make the pistou sauce:
Mix the basil, juice of 2 lemons, and olive oil together in a bowl. Season with salt and pepper and stir for 5 minutes.
Place the lambs' lettuce on the bottom of 4 plates in a flower shape, then spread the fennel on top. Place the scallops on top of the fennel, coat with the pistou sauce, strips of candied lemon peel and caviar.
Season with the ground pepper and Ile de Ré salt, then sprinkle with sprigs of chervil.
Recipe by Thierry Verrat - La Ribaudière restaurant, Bourg-Charente. |