Sauce vierge is a classic with scallops and once you eat them together you realise why. Sauce vierge is a french warm vinaigrette. I kept the pealed tomatoes whole rather than deseeded and chopped, therefore warmed in the olive oil with coriander seeds and lemon juice. They gave a great visual and also meant the full tomato flavour was kept in tact. This is a simple dish. I prefer not to caramalise my scallops as I like them just kissed by the pan and tasting the gorgeous sweet sea flavour. I find a full caramalisation disguises the natural sweetness but this is my personal preference. The fish roe does not overwhelm, if anything it adds to the taste and this starter is a lesson in French simplicity and elegance.
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