To make the basil emulsion, bring a pot of water to the boil and blanch the basil leaves for 10 seconds. Remove from the water, plunge the basil into iced water and then drain immediately. Gently pat the basil leaves dry, then squeeze every last drop of water out of the basil. Lay the basil on a chopping board and chop with a knife, then place the basil in a blender with the vegetable nage and blend to a pouring consistency. Pass the purée through a fine stainless-steel sieve. Place the softened pieces of butter into a blender and pour in the cream. Slowly pour in the olive oil. Add the basil purée and blend to a paste-like consistency. Lay a sheet of baking paper on a work surface and lay the emulsion on one edge of the paper. Tightly roll it up in the paper to form a log. Place in the freezer until required.
Lightly coat the base of a large frying pan with
To make the mariner sauce, in a medium saucepan, heat the combined mussel and clam stock until hot, then reduce the heat to low to keep the stock hot and gradually whisk in
Slice the artichoke stems lengthways, then in a large frying pan, warm them through in the
To serve, place one scallop and
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