Michel Louws' Scallops and Lemon: created for home cooks
Serves 4.
12 scallops (depending on size)
500g mashing potatoes, baked in the oven at 180C, salted then pushed through a sieve
2 lemons
300g simple syrup (1:1 sugar to water)
1-2g white sugar
Creme fraiche
25g lemon juice
12g sushi vinegar
5g lemon-infused oil
5g grapeseed oil
Salt
Method
1 Peel the lemons and chop the peel finely.
2 Cook in the syrup, strain and cool in cold water. Repeat twice more so it is cooked three times in total.
3 Mix with other ingredients. Season.
4 Make a puree which is runny, rich and smooth. Season. Keep this warm.
5 Cook the scallops, serve on mash and spoon the dressing around. Great garnished with sorrel or chervil.
