Mêche with Parmesan and Gingered Scallops RecipeOrigin: France Period: Modern |
Ingredients
300g wild mêche [lamb's lettuce] (or cultivated lamb's lettuce), washed and dried
Mêche with Parmesan and Gingered Scallops Preparation:Method:Combine half the lamb's lettuce and the grape seed oil in a blender and process until smooth. Pass through a fine-meshed sieve and set the liquid aside (discard any solids). Roll up the filo pastry sheets and cut into thin strips (like tagliatelle). Toss the strips with a little of the mêche oil and the parmesan cheese then form into eight small nests on a baking tray. Transfer to an oven pre-heated to 150°C and bake for 10 minutes to dry and set. Season the scallops then coat lightly in the breadcrumbs. Heat a little of the lamb's lettuce oil (about 1 tbsp) in a pan and use to fry the scallops until lightly browned. Add the lime zest and ginger then use the lemon juice to deglaze the pan. Transfer to the oven and cook for 3 minutes at 150°C. Whisk together the remaining lamb's lettuce oil, balsamic vinegar, salt and black pepper then use to dress the remaining lamb's lettuce. To serve, arrange the Parmesan nests and dressed lamb's lettuce on a plate. Sit the cooked scallops on he nests then drizzle a little balsamic vinegar over the top and serve. |
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