Title: Gateau Of Australian Scallops With A Light Coriander Sauce
Categories: Seafood
Yield: 6 Servings
600 g Scallops; cleaned and with
- coral removed but reserved
300 g Zucchini; diced
300 g Eggplant; diced
300 g Tomatoes; skinned and seeds
- removed
600 g Red and green pepper;
- seeds removed
10 cl Garlic; peeled and crushed
2 tb Butter
Salt and pepper
70 g Coriander; separate leaves
- and stems
1 c Fish stock
1/2 c White wine
50 g Unsalted butter
Cook zucchini, eggplant, tomato, poppers, and crushed garlic in
butter until tender. Season with salt and pepper, set aside and
keep warm. Liquidise the scallop coral and the coriander stems
together with the fish stock and white wine. Place in a saucepan
and cook slowly to develop a good flavoured stock. Strain through a
fine sieve, return to the stove and reduce the cooking liquid by
half. Pat scallops dry with paper towels and quickly sear the
scallops in a very hot pan until golden brown. Remove from the pan
and keep warm. Deglaze the pan with the stock and reduce cooking
liquid a little more. Whisk in the butter and taste for salt and
pepper. Arrange the cooked vegetable mixture in the centre of
individual dinner plates. Spoon scallops on top and lightly coat
with the sauce. Sprinkle with coriander leaves and serve at once.
