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:

  1. Finely dice the shallots and put into a small saucepan.
  2. Add the white wine and the vinegar in the small pan as well. Reduce it down until just a tiny amount of liquid remains.
  3. Add the cream to the same saucepan and reduce it down again until the cream becomes thicker.
  4. On low fire, add your diced cold butter – a little bit at a time – until everything is incorporated.
  5. 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:

  1. Finely dice the white part on the leeks. Keep the green tops for later. In a medium saucepan, melt some butter.
  2. Add your diced leeks and cook on a low fire - cover for 15 to 20 min.
  3. 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.
  4. Season to taste with salt and black peppercorn.

Fried Leeks

Ingredients:

Light green leek tops

Directions:

  1. Cut the top of the leek (green part) in fine julienne.
  2. Drop into the fryer at 340F for 20 sec or until crispy.
  3. Reserved on a paper towel to soak the excess oil.

Scallops:

Ingredients:

  1. 12 East Coast Diver Scallops
  2. Sunflower oil
  3. Butter

Directions:

  1. Heat a skillet with sunflower oil. When hot, place the flat side of your scallop into the pan.
  2. When the scallops start to be golden at the bottom, flip them on the other side for 1 min.
  3. Add your butter in the skillet and keep searing on medium heat until cooked.

Plating:

  1. Put the leeks fondue in the middle of your plate.
  2. Niceley place the scallops on top of the leek fondue.
  3. Pour the Beurre Blanc sauce around the scallops
  4. Place your fried leeks on top of the scallops to give some height.  
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