MINUTE SCALLOPS WITH ENDIVE AND BLUE CHEESE
A speciality from Aveyron in southern France which is said to have been served to the pilgrims en route to Santiago de Compostela in Spain. We teach this at my cookery school, the Novelli Academy.
4 large scallops in their shells (ask your fishmonger to prepare them)
1tbsp extra-virgin rapeseed oil
1 large baking apple, unpeeled, cored and finely sliced
1 endive or chicory, finely sliced
1 small leek, finely sliced
100ml (3½fl oz) Noilly Prat or dry white wine
150ml (5fl oz) crème fraîche
1tbsp parsley or chervil, chopped,
plus sprigs for garnish
40g (1½oz) Roquefort or stilton
Separate the scallop flesh from the shell and fry for 1 minute on each side in the oil in a hot pan. Remove the scallops and reserve for later.
Using the same pan and no extra oil, introduce the sliced endive, leek and apple. Sweat for 2 minutes on a high heat and cover with a lid. Carefully add the Cognac and ignite to flambé. Add the Noilly Prat or wine and reduce the heat to a simmer. Cube the cheese. Reduce the sauce by about one third, then add the crème fraîche, cheese and chopped green herbs. Return the scallops to the pan and immediately turn off the heat. They are now ready to serve.
To serve, remove each scallop, cover with the sauce and finish with a sprig of parsley or chervil. From Simply Novelli: Quick And Easy French Classics by Jean-Christophe Novelli, Relish, €23.