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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

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.