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

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