THE VANILLA-REEF DISKS

(Our Play on St-Jacques à la Vanille / Scallops with Vanilla)

THE VANILLA-REEF DISKS

Ingredients: 300g Scallops, 1 Vanilla pod (seeds scraped), 1 tsp White pepper, 2 Shallots (minced), 50g Butter, 100ml Dry White Wine, 100ml Double cream...

Ingredients

  • 300g Scallops
  • 1 Vanilla pod (seeds scraped)
  • 1 tsp White pepper
  • 2 Shallots (minced)
  • 50g Butter
  • 100ml Dry White Wine
  • 100ml Double cream

Cooking Method

  1. The Scorch Sear scallops for 90 seconds until charred; remove.
  2. The Architect Sauté shallots in butter until soft.
  3. The Bloom Add vanilla and white pepper with a 20ml splash of wine; the heat will release the sweet-savory oils.
  4. The Silk Merge Add remaining wine and cream; simmer until it reduces to a thick yellow-white silk.
  5. The Marriage Return scallops for 30 seconds to lacquer.
  6. The Final Flourish Top with a dusting of raw lemon zest.

Cuisine: French

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