Selling scallops at 4 euros per kilo
Cleaning the scallops
Scallops served with spinach in a curry Sauternes sauce
Scallops with spinach served in their shells with a curry Sauternes sauce in one of the most memorable starter dishes you can have at French Dining School! I have never heard so many wows and OMG's one students taste this dish. This is particularly so when students go through the full process of preparing the scallops from their raw pre-shelled state to the final finish and serving.
Three scallops per person (for starter dish).
50g spinach leaves
Half teaspoon mild yellow curry
1 small chopped shallot onion
10cl Sauternes wine
10cl of cream/creme fraiche
250g unsalted butter
Salt & Pepper to taste
Open the scallop shells removing the coral and all connecting tissue. Clean the scallop and set aside. Clean the shells thoroughly and set aside. Fry scallops quickly on a hot pan in clarified butter or on the grill for one minute, They are better undercooked than overdone.
Making the sauce:
Melt a teaspoon of butter in a pan and fry the curry and onion for one minute. Add the Sauternes and let it reduce to half. Whisk in the rest of the butter and add the cream. Don't let it boil. Flavour with salt and pepper. Strain the sauce and serve with the scallops,