MINUTE SCAL­LOPS WITH EN­DIVE AND BLUE CHEESE

The Irish Mail on Sunday - - THE VERY BEST OF THE TV CHEFS - JEAN-CHRISTOPHE NOVELLI

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.

Serves 4

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

1tbsp Co­gnac

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.

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