Fried scallops wrapped in white bacon, caramelised chicory, emulsion of Gordon Finest Platinum
- 4 people
- Average
- Gordon Finest Platinum
Ingredients
- 12 scallops
- 100 g wit bacon
- Nut oil
- 2 tablespoons butter
- 100 g Demerara
- 10 chicory tops
- 25 cl Gordon Finest Platinum
- Salt and pepper
- 1 lime
- 1 grapefruit
- Bread crusts
- Shizo ( or flat parsley )
Preparation
- Cut the chicory into chunks.
- Bring to the boil with one tablespoon butter, two grapefruit peels, salt and pepper.
- Add the Demerara until the mixture changes colour.
- Fry the scallops in nut oil.
- Put the bacon in the oven on 130° C for 20 minutes.
- Mix.
- Boil down Gordon Finest Platinum, add the lime juice, together with fresh thyme and a knob of butter.
- Let it emulsify.
- Dress on a plate with bread crusts and shizo ( or flat parsley ).