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.