Recipe - Pot Au Feu Of Scallops

12 King Scallops
100 ml Sweet White Wine
4 Portions Fresh Spinach Pasta
Noodles
Chopped Fresh Coriander
Vegetable Oil
Salt and Pepper
Chopped Chives
Emulsion
55 g Butter
50 ml Water
Nage Juices
1 Onion; ( cut or sliced up )
1 Leek; ( cut or sliced up )
2 Stalks Celery; (chopped)
2 Carrots; (chopped)
One half Head Garlic
2 Lemon; (thinly cut or sliced up )
1 l Cold Water
1 Sprig Fresh Coriander
1 Sprig Tarragon
200 ml Dry White Wine

1. In a very hot frying pan heat the oil and sear the scallops till crisp
on one side 2 / 3 minutes. Turn over and seal and remove pan from heat.

2. Reduce 'nage juices' a little and add the sweet wine and season.

3. Blanch the spinach noodles and drain. Heat with the emulsion and the
chopped chives in a saucepan and add the noodles to this.

4. Serve noodles as a tower in the centre or a bowl with 3 scallops per
portion around and the 'nage juices' finished with fresh coriander.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.