Thursday, October 19, 2006

Glazed scallop and ginger

Here's my second scallop recipe this weekend! Patrick de chez cuisine de la mer inspired me serve up scallops, and so on saturday I tried this recipe with fresh ginger by chef Georges Paineau.


Preparation and cooking : 1 hour
Ingredients for 4

20 scallops
1 ginger root
150 gr butter
Salt, pepper

Fumet :
400 gr fish bones
60 gr butter
1 bunch of parsley
3 carrots
5 shallots
200 ml white wine
1.5 l water

  • Peel and chop the ginger into very thin strips (mine were too big!) and put them in water.
  • Prepare the fumet : melt the butter, add the fish bones, parsley, carrots and shallots.
  • Wet with the white wine and the water.
  • Simmer for 20 minutes.
  • Clean the scallops, then wash and drain them.
  • Slice them into thin circles, and lay out in large circles on oven-proof serving plates.
  • Season with salt and pepper, and add the ginger strips.
  • Strain the fumet, then reduce it by half.
  • Melt the butter into the remaining liquid.

Before serving

  • Cover each plate of scallops with the sauce, then brown under the grill, or use a browning torch or blowtorch to obtain a light golden glaze.

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