Scallops in Fish Stock with Potatoes blanched in Beetroot Jus

Ingredients

Serves 1

Poached Scallops

  • Fish stock 250ml
  • Fresh scallop 3 each
  • Pinch of salt

Blackberry Vinaigrette

  • Frozen blackberries(unfreeze) 50g
  • Cider vinegar a dash
  • Dijon mustard ½ teaspoon
  • Icing Sugar 1 teaspoon
  • Olive oil 3 tablespoons
  • Season to taste
  • Shiso Purple

Poached Scallops
Pour the stock and add the fresh scallops to the saucepan.Start from cold and bring to simmer. Turn off the heat and leave to cook. Cover for another 5 minutes.

King Edwards’s Potato in Beetroot Jus
Peel and reserve the potato for few hours in beetroot water. Reserve half the beetroot juice and cook the potato whole in the other half of the beetroot water. Once it is cooked, take it out of the hot beetroot water and place directly in the reserved cold beetroot water and reserve in refrigerator overnight. Slice. 

Blackberry Vinaigrette
Place blackberries, cider vinegar, Dijon mustard and icing sugar in a bowl.  Blitz with a hand mixer while slowly pouring olive oil to make an emulsion.  Season to taste and pass through a chinois. Finish with Shiso Purple.

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