Coquilles St Jacques on a Fondue of
Leeks and Fennel, Glazed with a Very Light
Vermouth Sabayon
For 4 people you will need...
1 large fennel, 2 leeks (tender green leaves and white part), a pinch of anis and
fennel seeds, a small bunch of tarragon.
8 scallops (as a starter)
16 Scallops as a main course with rice.
20cl. of fish stock or other stock
20cl. Noilly Prat (or Chambéry)
4 egg yolks, one very finely chopped shallot
Salt and pepper
Fondue of Leeks and Fennel.
Slice very thinly and blanch very quickly. Heat two tablespoons of olive oil in
a sauté pan and put the spices. When slightly coloured add the well drained vegetables,
cook for a couple of minutes, add a dash of Noilly and a dash of stock or water,
and cook covered on the slowest heat until very soft. Season.
The Scallops.
Cut each scallop across (the thickness of two one pound coins) so in either two
or three slices. Sauté very quickly in olive oil and drain on white kitchen paper.
The sauce or sabayon.
Put the shallot, stock and Noilly Prat and a sprig of tarragon in a narrow saucepan.
Reduce by half. Cool a little and reduce heat to minimum and add the lightly beaten
egg yolks gradually. Carry on beating until sauce is thick, light and fluffy. Season
(do not boil under any circumstances. In case of accident, put through the liquidiser
with a dash of cold water for a few seconds).
To serve, divide vegetables in four portions, use individual ramekins or the deep
shell of the scallop resting on coarse salt. Rest the scallops on top, and cover
with sauce. You can gratinée it to a lovely glaze under the grill or serve as is.
For a main course I find adding an equal quantity of risotto to the fennel/leek mixture
is really nice.
