Seared Scallops with Cabbage and Chestnut Sauce

Credit: Didier Loire
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Step 1: Scallops

Open the scallops, and remove the frill, the coral, and the scallop meat.

Rinse the frills under running water to remove all the sand, and pat dry on a dishtowel.

Roast the scallops on all sides in butter and olive oil. Once cooked, add a drop of sherry vinegar, and coat them in this juice.

Step 2: Cabbage and Bacon Salt

Take 6 tender leaves from the outside of the cabbage, and blanch them in boiling salted water for 1 minute. Drain, cool, and pat dry between two dishtowels.

Remove the central rib to separate the leaves in two. Flatten well with a mallet, and dry again between two dishtowels.

Coat the leaves with clarified butter, and place between two sheets of parchment paper and two sheet pans. Place some weights on the top sheet pan, and bake at 250°F (120°C) for 25 minutes.

Remove from the oven after 25 minutes to avoid discoloring the cabbage. The leaves will not be completely dry after this time, so drain on paper towels, and place in a drying oven for 1 hour.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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