Scallops On A Bed Of Leeks
|Scallops||8 (With Their Corals)|
|Chopped shallots||2 Ounce|
|Mild curry powder||1⁄2 Teaspoon|
|Prune brandy||3 Tablespoon|
|White of leek||11 Ounce|
|Sour cream||2 Tablespoon (Crme Frakhe)|
Separate the white of the scallops from the corals, removing any impurites.
Rinse scallops under plenty of cold running water and cut the whites in half.
Put the shallots in the base of a dish and season with salt and pepper.
Put the scallop whites in a single layer on the bed of shallots, with the corals in the center of the dish.
Mix together the curry powder and the prune brandy (or cognac if prune brandy is not available) and pour into the dish.
Season the scallops with salt and pepper.
Cover and microwave on HIGH for 2 minutes.
Remove the roots and outer leaves of the leeks.
Cut into quarters and then into 1/2 inch (1.25 cm) pieces.
Rinse thoroughly and leave to drain.
Remove the scallops from the dish and set aside.
Put the leeks into the dish on top of the shallots.
Cover and micro wave on HIGH for 8 minutes.
Puree the contents of the dish in a food processor.
Add the egg and puree again.
Add the sour cream (creme fraiche) and puree once more.
Taste and adjust seasoning.
Pour the leek mousse into an ovenproof serving dish.
Arrange the scallops on top of the mousse.
Cover and reheat on MEDIUM for 2 minutes.