Salad of crunchy vegetables with wasabi and caramelised scallops
by Franck Salein,
Chef of Les Sources de Caudalie



Ingredients for 4 people

2 tomatoes
1 fennel bulb
1 red onion
2 sticks of celery leaves
8 carrots
2 sucrine lettuces
100 g pears
100 gGranny Smith apples
5 cl veal stock
1 teaspoon wasabi
12 scallops Guérande
Salt
Freshly ground pepper
10 cl olive oil
6 cl Cabernet Sauvignon red wine vinegar
Thyme, garlic, bay leaves



Method

Skin the tomatoes, cut into quarters, remove the seeds and place on baking tray with salt, pepper, olive oil, thyme, garlic and bay leaves and cook for four at 90° C to obtain confit tomatoes. Peel the vegetables, slice thinly using a Japanese mandoline then put into iced water to make them crunchy. Put the red wine vinegar into a round bottomed bowl, season,add tha wasabi and olive oil and whisk to an emulsion. On a very hot griddle, brown the scallops and evaporate the veal stock during the cooking. Drain the vegetables well and dress with the vinaigrette. Cut the apples and pears into sticks and mix with the vegetables. Arrange this vegetables salad on a plate with the scallops.

Suggested wine
Château d'Yquem 2001