Seared Scallops on Wilted Wild Garlic, with Garlic Foam
For the foam:
4 cloves chopped garlic
20 cl fish stock
5 cl cream
10 gr butter
Infuse the chopped garlic with the fish stock for about 30 minutes.
Add the cream and butter and cook for another 10 minutes
Allow to cool and keep at room temperature.
At the last minute froth the liquid with a hand blender and scoop the foam
For the scallops:
4 Extra large scallops sliced into 3 length wise
1 cl vegetable oil
5 gr butter
Sear the scallops on both side in the oil, add the butter and keep on basting for about 30 seconds, it should not take more than 1 minute to cook the scallops
For the wilted wild garlic:
12 large leaves of wild garlic
10gr un-salted butter
4 tablespoons of water
Wash the wild garlic leaves in cold water.
Cut the leaves with a sharp knife into strips.
Add the water and the butter to a pan and bring to boil with a pinch of salt.
When the water is boiling add the wild garlic and cook until the water has evaporated and the leaves have a wonderful shine.
Place the wilted wild garlic on the plate, and then place the seared scallops on top.
Spoon over the garlic foam and serve.