Starter cooked by Daniel Cunningham from Aubaine Restaurant during the Greater Manchester Heat of the North West Young Chef Competition 2013
Ingredients
- Bone marrow 0.5kg
- Scallops x 4
- Red vein sorrel 8g
- Shallots 100g
- White wine vinegar 200ml
- Extra virgin olive oil 125ml
- Panko breadcrumbs 40g
- Sugar 100g
Method
- Using white wine vinegar and sugar, make a pickling liquor
- Add mandolin sliced shallots to warm liquor allowing to soften slightly.
- Caramelise the face of the bone marrow, then top with parmesan and panko crust and gratinate.
- Taking a little of the pickling liquor, make a split dressing with the olive oil.
- Pan sear the scallops
- Plate with bone marrow, shallots, sorrel and dressing.
A full range of stocks, jus, gravy, demi-glace & glaces which taste and perform like your own kitchen-made products can also be found at Essential Cuisine