Scallops poached in lemon thyme butter recipe

PUBLISHED: 13:42 28 October 2014

Scallops poached in lemon thyme butter

Scallops poached in lemon thyme butter

Archant

For the vegetable stock:

• 2 peeled carrots

• 2 peeled onions

• 1 celery stick

• 3 cloves of crushed garlic

• ½ bulb of fennel

• 1.5 litres of cold water

• 2 bayleaves

• 3 sprigs of thyme

• 1 star anise

• 1 sprig of tarragon

• 1 sprig of dill

• 2 sprigs of chervil

• 3 slices of lemon

• 150 ml of white wine

Roughly chop the vegetables into even sized pieces. Place them into a large sauce pan, cover with the cold water, add the bay leaves, thyme and star anise. Bring to the boil and allow to simmer for 8 minutes, add the remaining herbs and simmer for a couple more minutes.

Add the lemon slices and white wine, remove from the heat and allow to cool.

Pass the vegetable stock and set aside

For the garnish:

• 150 grams of finely diced carrots

• 75 grams of finely diced yellow courgette (skin only)

• 75 grams of finely diced green courgette (skin only)

• 75 grams of finely diced celery

• 75 grams of finely diced fennel

• 25 grams of finely diced lemon peel (cooked until soft)

• 3 teaspoons of picked lemon thyme leaves

• 150 grams of unsalted butter

• Juice of 1 whole lemon

• 4 large hand diced scallops, trimmed of their roe and skirt

Blanch the vegetables individually and set aside. Add the butter to 500 grams of the vegetable stock and reduce to 300 grams, using a stick blender, blend the butter into the stock until emulsifies, add the diced vegetables, the lemon thyme and season with salt and the lemon juice.

Slice the scallop in half and add to the cook vegetables, poach for 1 minute and a half and serve in the shells.



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