I popped into L’atelier des Chefs yesterday to say hi to some friends who work there and found this lovely creation coming out of the kitchen. It was the starter of a 1.5 hour dinner class taught by Chef Louis, who I mentioned in my guinea fowl blog post. He is a stickler for presentation and I can guarantee that every one of his classes finishes with immaculately plated food. Here Louis used a micro herb called red amaranth to garnish the dish. It’s so pretty!
If you’re interested you can check out the upcoming classes at L’atelier des Chefs.
L’atelier des Chefs
19 Wigmore Street, London, W1U 1PH
Nearest tube: Oxford Circus/ Bond Street
Ingredients (feeds 6)
For the scallops:
6 pinches salt
3cl sunflower oil
25g unsalted butter
For the vinaigrette:
3 garlic cloves
1 red onion
3 sprigs of fresh thyme
Half a bunch of basil
Half a bunch of flat leaf parsley
10cl balsamic vinegar
10cl olive oil
Salt and pepper to season
- Rinse the lentils under cold running water until water runs clear. Place in a saucepan with unsalted water, one lightly crushed clove of garlic, the bay leaves and the thyme. Cook until tender. Drain and allow to cool.
- Peel the carrot, square off the edges, cut into 4 long batons and dice. Finely slice the leek. Peel and finely slice the red onion. Peel and puree the remaining two cloves of garlic. peel and dice the tomatoes, discarding the seeds. Chop the parsley and the basil.
- In a small saucepan reduce the balsamic vinegar to a syrup.
- Heat some olive oil in a frying pan. Add the carrots and the red onion to the pan and cook over a low heat until the carrots are soft. Add the garlic and cook for 1 minute.
- Remove from the heat and add the lentils. Season with salt and pepper and add the balsamic vinegar and a squeeze of lemon juice. Allow to cool and then stir in the tomatoes, basil and half of the parsley.
- Season the scallops with a little salt. Add a little sunflower oil to a very hot frying pan and then sear the scallops for 1-2 minutes. Reduce the heat and cook for another 1-2 minutes on the other side.
- Once cooked, finish with a squeeze of lemon juice, a knob of butter and the rest of the parsley.
- Serve the scallops on a bed of lentils and a drizzle of the cooking juices from the frying pan.