serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 large kipfler potatoes, unpeeled, scrubbed
- salt, to season
- 1 golden French shallot, sliced
- 2 tbsp Noilly Pratt (dry vermouth)
- 250 ml (1 cup) fish stock
- 500 g scallop meat, roe removed
- 125 ml (½ cup) thin cream
- ¼ cup finely shredded herbs (curly parsley, dill, tarragon, chives and chervil)
- 1 tsp lumpfish caviar (optional)
- 1 tsp salmon caviar (optional)
- chervil sprigs, to serve
Instructions
- Place the potatoes in cold water and season well with salt. Bring to a simmer, then cook for 10-15 minutes or until a knife inserted in the potato withdraws easily. Drain and allow to cool for a few minutes, then holding the potato with a tea towel, peel with a knife and slice into 2 cm thick rounds.
- Place the shallot, Noilly Pratt and fish stock in a wide frying pan and bring to a simmer over medium heat. Simmer for 2 minutes or until the shallot is soft. Add the scallops and poach for just 1 minute or until nearly cooked through. Remove the scallops and set aside. Strain the sauce through a fine sieve and return to the pan. Add the cream, then simmer the sauce until slightly thickened and reduced. Season to taste, then stir in the herbs and caviar, if using.
- Arrange the potato and scallops on a large warm serving plate. Pour the sauce over the scallops and potato, scatter with chervil sprigs and serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
