Saga Bordeaux red
Accompanied by scallops with watercress
Created by the Chef at Lafite
Ingredients
- 20 scallops
- 2 medium-sized leeks
- 2 bunches of watercress
- 40 cl single cream
- 4 cl olive oil
- Balsamic sauce: 3cl port, 3cl Madeira wine, 3cl balsamic vinegar
- 40g butter
- Salt, pepper
For 4 persons Preparation time: 25 minutes | Cooking time: 20 minutes
Recipe:
Clean the scallops, rinse them under cold running water. Set aside
Wash the leek, chop the pale green part into 8-10 cm pieces and finely slice them into julienne.
Prepare the green sauce with the watercress: wash and with a food mixer blend 1 and a half bunches with a little water until you get a fine purée. Strain and press vigorously in a sieve. Bring this green juice to a boil and skim the chlorophyll which is to be gently cooled down on moist kitchen paper with ice cubes underneath. Set aside.
Reduce the cream to a half; add the green matter, mix and season. Reduce to 2/3 the Madeira wine, the port and balsamic vinegar and whisk in the butter.
Fry the julienne leek in some oil, add salt and set aside on greaseproof paper.
Season the scallops, fry them with olive oil and set aside.
Finishing touch: Dress the plate with the watercress sauce, place the scallops, add the rest of the fresh and seasoned watercress in the middle, and add the fried leek by mounting them to give volume.
Drizzle the balsamic sauce on top. It’s ready.
Bon appétit.
Tips from the Chef:
The leek needs to be fried quickly to preserve its colour.
Selection of wines to accompany this dish: young vintage of Saga Bordeaux red
