Warm Salad of Scallops, Sorrel Croûtons & Grilled Red Pepper with Witlof

Name: Warm Salad of Scallops, Sorrel Croûtons & Grilled Red Pepper with Witlof
Cuisine: Australian
Ingredients: 2 bunches sorrel, stalks removed, leaves washed at the last minute and patted dry; 2 red peppers; 20 ml Noilly Prat vermouth or dry white wine; 1 small clove garlic, finely chopped; sea salt and freshly ground white pepper; 20 ml Noilly Prat vermouth or dry white wine; 2 small heads white witlof [or the inner leaves of larger ones], leaves separated, trimmed to half their length; 60 ml hazelnut oil; 36 scallops [with roe if possible]; 2 heads small red witlof, leaves separated, trimmed to half their length; 40 ml grapeseed oil; 2-3 teaspoons cider, seaweed, eschalot and fleur de sel vinegar, or to taste; 50 g hazelnut kernels; 12 x 4 cm x 1.5 cm x 5 mm-thick croûtons cut from Vienna-style bread or brioche; sea salt and freshly ground white pepper; 20 ml double cream; extra virgin olive oil; 36 scallops [with roe if possible]; 12 x 4 cm x 1.5 cm x 5 mm-thick croûtons cut from Vienna-style bread or brioche; 12 x 4 cm x 1.5 cm x 5 mm-thick croûtons cut from Vienna-style bread or brioche

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

The sweet flavour of scallops is complemented by the acidity of sorrel, robust sweetness of grilled pepper and slight bitterness of witlof. The palate of this salad is brought together by a hazelnut vinaigrette. I recommend buying scallops with the roe attached, if possible, for the best flavour. Sourdough bread is likely to dry out so use a Vienna-style loaf or brioche. An elegant entrée for formal dining.

Ingredients

Europe
Oceania
France
Austria
Australia
Vienna
Starter
Fish course
Pescatarian
Mediterranean

Ingredients

Method