Seared sea scallops with a compote of endive ice wine dressing

Guest Chef – Lee Parsons

Preparation time is 45 minutes.

Ease of preparation is moderate.

Yields: 4 servings

Ingredients

• 20 pieces dry packed scallops or U/10
• Butter (25 grams)
• 1/2 piece lemon
• 6 Belgium endives
• Grapefruit juice (50 millilitres)
• White chicken stock (150 millilitres)
• 35% cream (100 millilitres)
• Ice wine (50 millilitres)
• Grape seed oil (50 millilitres)
• White wine vinegar (15 millilitres)
• 1 sprig Thyme
• 1 Bay leaf
• Seasonal Baby Greens
• Black truffle mushrooms (optional) (10 grams)

Directions

1. Remove discoloured leaves from endive.
2. Split in two lengthwise and remove core with a small knife.
3. Cut the endive into strips approximately 1 centimetre wide.
4. Cook slowly in butter and grapefruit juice with thyme and bay leaf until very soft for approximately 25-30 minutes. Add ice wine, cook for another 5 minutes.
5. When cooked put aside 2/3 of the endive compote and add black truffle mushrooms.
6. With the remaining 1/3 endive compote add the chicken stock and cream.
7. Bring to a boil and simmer for 5 minutes (do not reduce).
8. Remove from heat and blend until smooth.
9. Pass through a fine strainer.
10. Make vinaigrette from 40 millilitres grape seed oil and white wine vinegar.
11. Season with salt, pepper and a dash of ice wine.

To Assemble

1. Sear the scallop until a deep gold colour using remaining grape seed oil.
2. Season with salt, pepper and lemon juice.
3. Place a spoon of the endive compote in the centre of a plate.
4. Place 5 scallops on top of endive compote.
5. Spoon endive cream sauce around.
6. Toss the salad greens in the vinaigrette, place on top of scallops and serve.