About the dish
Sautéed Scallops on a bed of peas, bacon lardons and confit shallots garnished with green apple, micro salad and served with a creamy soubise sauce (An onion, leek, cheese and cream sauce) with herb oil.
MEP
Knife and Fork
Ingredients
5 half Scallops
pinch of salt & 10ml veg oil
½ Lemon wedge
60g Peas
20g Cooked lardon
10g Confit shallots
20ml Soubise sauce
2ml Herb oil
5g Granny Smith apple
2g Micro salad
Video
Recommendations
DRINKS
Château Saint-Marie
This creamy textured wine, full of subtle peach flavours will work well against the rich flavours in the dish.
Elderflower & Cucumber Soda
This dish has salty umami flavours from the cheese and heat from the mustard in the sauce, this refreshing, sweet drink will help balance the palate.
SIDES
We know that olives and scallops are going to be a great combination, but if you haven’t had a fougasse loaded with garlic butter, you’re missing out.
Named Coquille-Saint- Jaques in France after the brotherhood of the Knights of the Coquille Saint Jaques in Cotes d’armour in Brittany.
