Scallops, langoustine caramel & basil (open)
Ingredients
12 Scallops
500 gr Langoustine heads
2 stalks Lemongrass
250 gr Mirepoix
1 ts Tomato puree
4 tbs Cognac
100 gr Leek
400 ml Chicken stock
200 ml Demi-glace
50 ml Cream
4 tbs Olive oil
2 tbs Lemon
10 leaves Basil
Preparation
Langoustine broth
Preheat an oven to 250 degrees. Roast the langoustine heads until brown, but not burnt.
In the meantime, fry the carrot, leek, onion, garlic and lemongrass for a few minutes. Add the heads and tomato puree and stir for a few minutes. Flambé the whole thing with the cognac and deglaze with the chicken & veal stock. Let it steep for 40 minutes.
Leek, basil and vinaigrette
Cut the leek into thin julienne and cook with black pepper. Without coloring. Cut the basil into chiffonnade. Mix the olive oil with lemon juice to form an emulsion. Season.
Langoustine caramel
Drain the stock and reduce to a syrupy consistency. Add the cream to prevent burning.
Finishing the dish
Sear the scallops over high heat. Add a knob of butter and cook gently. In the meantime, warm up the caramel and leek.
Place the scallops on a bed of leeks. Sprinkle the plate with the caramel, vinaigrette and basil
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