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Recipe of June and July 2007
Relais du Mont d’Orge in Sion
Anita & Bernard Ricou
Seared scallops on a bed of sautéed leek with Perigord black truffles
Thinly slice and wash the leeks. Sauté in butter over a low heat. Season and set aside.Seize the fresh scallops in olive oil.
Place small rounds of leek on plates, arrange the seared scallops on top and cover in the Perigord sauce. Sprinkle with slices of truffle and garnish with your choice of vegetables
Perigord sauce
Pan fry some duck’s liver, then deglaze the pan with port. Reduce the meat juices by half and then pass through a fine sieve.Lightly sauté a broken off piece of truffle in butter, deglaze with truffle juice, then add the sauce from the duck livers and finish by whisking in a few knobs of cold butter
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A bottle of Petite Arvine du Valais, Maître de Chais, is a perfect accompaniment to this dish. www.ricou.ch 027 395 33 46 |
