THE WHITE-WINE REEF DISKS

(Our Play on Coquilles Saint-Jacques)

THE WHITE-WINE REEF DISKS

Ingredients: 300g Scallops (cleaned), 2 Shallots (minced), 100g Mushrooms (finely chopped), 1 tsp White pepper, 0.5 tsp Nutmeg, 100ml Dry White Wine, 100ml Double cream, 50g Gruyère (grated)...

Ingredients

  • 300g Scallops (cleaned)
  • 2 Shallots (minced)
  • 100g Mushrooms (finely chopped)
  • 1 tsp White pepper
  • 0.5 tsp Nutmeg
  • 100ml Dry White Wine
  • 100ml Double cream
  • 50g Gruyère (grated)

Cooking Method

  1. The Scorch Sear scallops in a white-hot pan with butter for 90 seconds per side until charred; remove.
  2. The Architect Sauté shallots and mushrooms in the same pan until soft.
  3. The Bloom Add nutmeg and pepper with a 30ml splash of wine; the steam will release the earthy aromatics.
  4. The Swell Add remaining wine and cream; simmer until it reduces to a thick velvet silk.
  5. The Marriage Return scallops to the silk; top with cheese and grill for 2 minutes until a charred crust forms.
  6. The Final Flourish Finish with a dusting of raw fresh chives.

Cuisine: French

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