John Myers
Scallop, Parmesan, Samphire and Rocket Salad, Saffron Cream Sauce
The perfect scallop, parmesan, samphire and rocket salad, saffron cream sauce recipe with a picture and simple step-by-step instructions.
- 10 Pc. Scallops
- 200 ml White wine
- 300 ml Fish stock
- 200 ml Cream
- 10 Threads Saffron
- Cayenne pepper
- Sea salt
- Black pepper
- Lemon juice
- 2 Pc. Shallots
- Clarified butter
- 1 tbsp Trout caviar
- 2 g Silver dust
- 500 g Green asparagus
- 150 g Samphire
- Sunflower oil
- 6 Cherry tomatoes, halved
- 1 Bunch of rocket, cleaned
- 4 tbsp Olive oil
- 1 tbsp Sesame oil
- 4 tbsp Sesame
- Sweat the finely chopped shallots in a small saucepan with clarified butter. As soon as the shallots are translucent, deglaze with the white wine. After the white wine has been reduced a little, add the fish stock and simmer a little. Now add the cream and saffron. Season to taste with salt, pepper and a little lemon juice. As soon as the sauce has got a nice color, puree so that there are no more pieces of onion. Strain the sauce through a sieve.
- Fry the scallops in butter, arrange on the saucepan and garnish with a little frothed saffron sauce and the trout caviar rolled in the silver dust.
- Clean the asparagus, break off the woody ends and cut the stalks into small pieces. Rinse the samphire thoroughly.
- Heat some clarified butter in a pan, add the asparagus and fry for 3-4 minutes, then season with crushed black pepper and sea salt. Then add the samphire and cook for another two minutes.
- Put the asparagus and samphire with the rocket and tomatoes in a bowl, whisk the oils together and pour over them. Mix well.
- Heat a pan without fat and fry the sesame seeds, then pour over the salad.
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