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.