THE SAFFRON-LEEK DISKS

(Our Play on Scallops with Saffron and Leeks)

THE SAFFRON-LEEK DISKS

Ingredients: 300g Scallops, 1 Large Leek (white part only, minced), 2 Shallots (minced), 50g Butter, 1 tsp Saffron strands, 1 tsp White pepper, 100ml Dry White Wine, 100ml Double cream...

Ingredients

  • 300g Scallops
  • 1 Large Leek (white part only, minced)
  • 2 Shallots (minced)
  • 50g Butter
  • 1 tsp Saffron strands
  • 1 tsp White pepper
  • 100ml Dry White Wine
  • 100ml Double cream

Cooking Method

  1. The Scorch Sear scallops for 90 seconds until charred; remove.
  2. The Architect Sauté leeks and shallots in butter until they form a soft, sweet jam.
  3. The Bloom Add saffron and pepper with a 30ml splash of wine; the heat will release the golden oils.
  4. The Swell Add remaining wine and cream; simmer until it reduces to a thick yellow silk.
  5. The Marriage Return scallops for 30 seconds to lacquer in the saffron silk.
  6. The Final Flourish Top with raw fresh chervil or parsley matchsticks.

Cuisine: French

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