INGREDIENTS
4 fresh scallops, shelled and cleaned
6 small potatoes (or 3 large)
50 g butter
salt and pepper
50 ml olive oil
10 ml verjuice
1 tbsp powdered sugar
4 large leaves of savoy cabbage
Fleur de Sel
chili flakes
PREPARATION
Cook the potatoes in salted water until tender. In a bowl, add cold butter and salt and mash with a fork. Keep warm.
Remove the stalks from the savoy cabbage leaves and then cut them into thin strips. Heat olive oil in a pan and sauté the savoy cabbage strips over medium heat. Season with fleur de sel and a few chili flakes.
Cut the boned scallops into approximately 5 mm thick slices. Sear them with a Bunsen torch, sprinkle with fleur de sel, and drizzle with a little olive oil.
Verjus and olive oil vinaigrette. In a tall bowl, mix the verjus with powdered sugar and a little salt and pepper. Gradually add the olive oil in a stream and emulsify.
To serve, place 2 tablespoons of mashed potatoes in the center of the plate. Place savoy cabbage on top and garnish with seared scallops. Drizzle with a little vinaigrette and serve.
DRINKING RECOMMENDATION
BERGDOLT RIPE & NICE - REVERSE SAUVIGNON BLANC - LINK
ST. ANTONY PINOT GRIS ALCOHOL-FREE - LINK
AVAA VERJUS ORIGINAL for the Verjus Olive Oil Vinaigrette - LINK