Recipe Categories
Seafood
Wine Seafood

Lynn's Seared Scallops In Ice Wine Sauce

20 piece dry-packed scallops, or, U/10
25 gm butter
1/2 x lemon
6 x Belgian endive
50 ml grapefruit juice
150 ml white chicken stock
100 ml 35% cream
50 ml ice wine
50 ml grape seed oil
15 ml white wine vinegar
1 sprg thyme
1 x bay leaf
    seasonal baby greens
10 gm black truffle mushroom, (optional)

 Method :
Remove discoloured leaves from endive.
Split in two lengthwise and remove core with a small knife.
Cut the endive into strips approximately 1 centimetre wide.
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.
When cooked put aside 2/3 of the endive compote and add black truffle mushrooms.
With the remaining 1/3 endive compote add the chicken stock and cream.
Bring to a boil and simmer for 5 minutes (do not reduce).
Remove from heat and blend until smooth.
Pass through a fine strainer.
Make vinaigrette from 40 millilitres grape seed oil and white wine vinegar.
Season with salt, pepper and a dash of ice wine.
Presentation:
Sear the scallops until they're a deep gold colour using remaining grape seed oil.
Season with salt, pepper and lemon juice.
Place a spoon of the endive compote in the centre of a plate. Place 5 scallops on top of endive compote. Spoon endive cream sauce around. Toss the salad greens in the vinaigrette, place on top of scallops and serve.