Quatre Mains: Scallops with southern puree & bell pepper

Ingredients for 4 persons:

2 potatoes (beans)
8 scallops, preferably in a shell
100 grams of sun-dried tomatoes
juice of half a lemon
2 red peppers
6 shallots
1 fur pipe onion
100 grams of salted butter
1/4 l whole milk
250 g fresh leaf spinach
3 eggs
2 tbsp olive oil
nutmeg
olive oil
pepper and salt
chives
olive oil
pinch of sugar
1 clove of garlic
tomato caviar
amaranth shoots

Do it yourself:

Preheat the oven to 210 ° C. Cook the potatoes (45 minutes) in their skins together with the peppers (20 minutes) in the preheated oven.

Tomato
Mix the sun-dried tomatoes together with 2 tablespoons of olive oil and the juice of the lemon to a homogeneous mass in the blender.

Bell pepper coulis
Chop the shallots, pipe onion, chives and wash the spinach. Peel and seed the bell peppers, simmer half the shallots over a low heat in a knob of butter, add the bell pepper, sue, moisten with a splash of water and let the mass reduce. Mix in the blender for at least 2 minutes at full power.

Spoon the potatoes and puree. Add the egg yolks, milk and butter. Season with pepper, salt and nutmeg. Add the homemade tomato, the rest of the shallots, chives and pipe onion.

Stew the spinach with some butter, shallot and the clove of garlic. Bake the scallops until golden on each side for about 45 seconds in a high heat pan with some butter.

Arrange everything on a warm plate as in the photo.

Tasty!

PS: if it doesn't work ... just book a table with us: www.4mains.com

About Quatre Mains (Restaurant):

After years of gaining experience in some top restaurants, Olivier ended up as a solo chef at the Quatre Mains. Olivier is the ideal tandem with hostess Leen, who always serves her customers with a natural, casual flair. Are you interested in gastronomy and wine? Then you’ve definitely come to the right place! Come share some food!

Philipstockstraat 8
8000 Brugge

View Here the horecagids-page of Quatre Mains for more informations