Michel Louws' scallops and lemon. Photo / Geoff Mason
Michel Louws' scallops and lemon. Photo / Geoff Mason
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. 2Cook 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.
