John Myers
Ingredients for 2 servings:
- 1 shallot(s), finely chopped
- 1 clove(s) garlic, finely chopped
- 1 sprig(s) tarragon, chopped
- 1 tsp mustard, hot
- 1 orange(s) (organic)
- ¼ liter vegetable broth
- 5 saffron threads
- 2 tsp lobster paste (fish store)
- 50 ml vermouth (Noilly Prat) or dry white wine
- 2 tbsp sour cream or crème fraîche
- 6 scallop(s), shelled, frozen, thawed
- 6 slice(s) bacon (breakfast bacon), very thinly sliced
- Rosemary, dried
- Thyme, dried
- Pepper, coarsely ground
- Salt
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes
Rub the bacon slices with rosemary, thyme, 1/2 finely chopped, crushed garlic clove, and cracked pepper. Stack them on top of each other and wrap tightly in aluminum foil until marinated overnight. For the sauce, soak the saffron threads in a little wine or broth. Crush the other half of the finely chopped garlic clove with salt. Sauté the finely chopped shallot in olive oil until translucent, add the garlic and chopped tarragon. Then add the mustard and vegetable broth and simmer everything. Peel and squeeze the zest from the orange. Add the zest and juice to the sauce. Continue simmering with the Noilly Prat or white wine, lobster paste, and saffron threads. Reduce the heat and mix with the sour cream. Wrap a bacon slice around the outer edge of each scallop and secure with a toothpick. Either leave the coral on and wrap it up, or cut it off first—then let it cook in the sauce later. Sear the wrapped mussels for about 2 minutes on each side and deglaze with a dash of Noilly Prat. Coat each mussel with a little of the sauce. Keep warm in a preheated oven at about 70°C until ready to serve. Serve with tagliatelle (black ones are also good!) or rice mixed with wild rice. Tip: Instead of the scallops, you could also use 4 cm x 4 cm pieces of fish fillet from firm-fleshed sea fish, such as catfish, turbot, or cod. A small amount also makes a good appetizer.
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