Regional Showcase: Rhone Valley

Discover the birthplace of Shiraz and the GSM Blend

SEARED SCALLOPS WITH CRISPY PANCETTA & FOIE GRAS JUS

PARSNIP PUREE

  • Melt butter in a medium saucepan over a low heat, then cook the parsnip and garlic (optional) in the butter until lightly coloured.
  • Add cream, milk and bay leaf to the saucepan, then cover and bring to the boil. Reduce heat and cook until parsnips are soft.
  • Remove bay leaf and puree the mixture using a food processor or stick blender until smooth. Season with salt and pepper to taste, then set aside and keep warm.

SCALLOPS AND CRISPY PANCETTA

  • Season the scallops.
  • Heat oil in a pan over high heat. Cook the scallops in the pan for 20 seconds on each side or until just opaque. Set aside the scallops.
  • Use the pan to cook the pancetta until crispy. Set aside the pancetta.
  • Degrease the pan. Take the pan off the heat, and while still hot, place the foie gras and stock in the pan, stir until combined. Add the beurre monte. Season to taste.

TO SERVE

  • Place a spoon of parsnip puree on the plate, and gently place the scallops on the puree. Garnish with the crispy pancetta and pour foie gras jus around the scallops.

NOTE

  • Beurre Monté is an emulsified mixture of water and butter, in an approximate ratio of 1:7. To make beurre monté, start with the water in a saucepan and add chunks of butter, whisking over a moderate heat to melt the butter and keep it emulsified, in one piece and creamy.
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