Vichyssoise Scallops with Caviar and Watercress

A Recipe by Patrice Caillault,
Chef of Domaine de Rochevilaine, Billiers, Morbihan (Brittany, France)
To be enjoyed with a Pouilly Fumé Gemme Océane

Ingredients - Serves 6

18 nice scallops

30 g de caviar of Aquitaine

2 watercress bunches

2 leaks

3 potatoes

2 cubes of chicken stock

25cl of liquid fresh cream

3g butter

Rinse and dry the scallops on a cloth. Destalk and wash the watercress, soak it for 2 mn in boiling salted water; drain it thoroughly, mash it up.

Peel, wash and quarter the potatoes. Dilute the cubes of chicken stock into 1 litre of hot water. Let the leeks melt slowly with butter in a stewpot, stir regularly. Add the chicken stock, potatoes, salt and pepper, simmer for 20 mn.

Blend and mix the mashed watercress with fresh cream. Put a lid on the stewpot to keep warm, do not boil.

Keep the cooking fat aside to pour on the apples when served.

Reduce the balsamic vinegar into a syrup. Dice the 2 remaining gingerbread slices.

Halve the scallops in their thickness. Set 3 cold halves into 6 bowls or soup plates. Top each half with a spoonful of caviar then put the second half on top.

Pour the hot vichyssoise watercress around and enjoy straightaway.

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