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Grilled Coffin Bay Scallops With A Ragout Of Scallop Roe | |||||||||||||||||||
Course : Grilling Serves: 6 |
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Ingredients:
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Preparation / Directions:Scallops: cut from their shells and cleaned and roes set aside separately
To make the vinaigrette: whisk together all the ingredients.
To cook the scallops: season the scallops with salt and pepper. Heat the olive oil in a frying pan until it starts to smoke. Add the scallops, cook on both sides until medium rare and arrange in a circle on six heated serving plates.
To make the ragout: heat 3 tablespoons of the vinaigrette in a small saucepan with the scallop roes and leek and cook until the roes stiffen. Spoon the ragout in the center of each plate.
To serve: spoon some caviar between each scallop and place a sprig of chervil on each scallop.
Spoon the remaining warm vinaigrette around the scallops and serve at once.
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