Scallops in Fish Stock with Potatoes blanched in Beetroot Jus

(For 1 portion)

Poached scallops:

• 250ml fish stock
• 3 fresh scallops
• pinch of salt

Blackberry vinaigrette:

• 50g blackberries
• a dash of cider vinega
•  ½ tsp Dijon mustard
• 1 tsp icing sugar
• 3 tbsp olive oil
• 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 the 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.

Recipe: Franck Pontais