Valentine's Dinner Recipe: East Coast Diver Scallops | The Ten

How to make East Coast Diver Scallops for Valentine's Day dinner.
Beurre Blanc (French butter sauce)
Ingredients:
- 4 shallots
- 150g white wine
- 50g white distilled vinegar
- 50g cream
- 250g diced cold butter
- 30g smoked trout roe
- Salt, white peppercorn to taste
Directions:
- Finely dice the shallots and put into a small saucepan.
- Add the white wine and the vinegar in the small pan as well. Reduce it down until just a tiny amount of liquid remains.
- Add the cream to the same saucepan and reduce it down again until the cream becomes thicker.
- On low fire, add your diced cold butter – a little bit at a time – until everything is incorporated.
- Season to taste with salt and white peppercorn and add the smoke trout roe.
Leeks Fondue
Ingredients:
- 2 leeks
- 200g Cider
- Butter
- Salt, black peppercorn to taste
Directions:
- Finely dice the white part on the leeks. Keep the green tops for later. In a medium saucepan, melt some butter.
- Add your diced leeks and cook on a low fire - cover for 15 to 20 min.
- Add the cider into the saucepan and keep cooking on low fire until cider has evaporated and the leeks are soft and covered with a glaze.
- Season to taste with salt and black peppercorn.
Fried Leeks
Ingredients:
Light green leek tops
Directions:
- Cut the top of the leek (green part) in fine julienne.
- Drop into the fryer at 340F for 20 sec or until crispy.
- Reserved on a paper towel to soak the excess oil.
Scallops:
Ingredients:
- 12 East Coast Diver Scallops
- Sunflower oil
- Butter
Directions:
- Heat a skillet with sunflower oil. When hot, place the flat side of your scallop into the pan.
- When the scallops start to be golden at the bottom, flip them on the other side for 1 min.
- Add your butter in the skillet and keep searing on medium heat until cooked.
Plating:
- Put the leeks fondue in the middle of your plate.
- Niceley place the scallops on top of the leek fondue.
- Pour the Beurre Blanc sauce around the scallops
- Place your fried leeks on top of the scallops to give some height.