Scallops with a pinch of lemongrass, Bouchot-moulded leek fondue
and emulsion of saffron chicken sauce
By Frédéric Chamaret, Gastrodomicile
Ingredients for 4 people
8 nice scallops
2 lemongrass sticks
400g white leeks
500g farmed mussels
1 shallot
80g butter
150ml cream
1 saffron powder sachet
100ml white wine
2 tbsp olive oil
Salt/pepper
Method
Moules marinière
Sweat the finely shredded shallots in 20 grams of butter and add the mussels and white wine. Cover and cook for 4 to 5 minutes, then set aside.
Leek Fondue
Wash the leeks and slice them thinly. In a saucepan melt 40g butter, add leeks, season and sauté over low heat for a good 10 minutes.
'Poulette' Sauce
Shell the mussels (keep some whole mussels for decoration) and pass the cooking juices through a cheesecloth into a saucepan.
Reduce the mussel juices for 5 minutes then add the cream, remaining butter and saffron powder. Reduce until syrupy and mix it together. Season, add the shelled mussels and set aside.
Cut the lemongrass in half and make skewers. Fry the scallops in olive oil for 2 minutes on each side.
Presentation
Place some leeks on a plate and the skewer on top. Drizzle with sauce, garnish with a few whole mussels and a basil leaf.
Bon Appétit!