Scallops with Lemongrass Puree and Herb Sauce

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

For the puree:

Scallops with Lemongrass Puree and Herb Sauce

Instructions

Sauce:
Finely chop the lemongrass, garlic and boquerones and then work with the sugar in a mortar to make a paste. Finely chop the herbs and place in the mortar with the vinegar. Mortar everything well, then stir in the olive oil and season with salt and pepper.
The sauce can be prepared a day in advance.
Puree:
Cut the lemongrass into fine rings, bring to the boil together with the milk and let it steep for 2 hours.
Peel and cut the potatoes into pieces, then steam and mash.
Mix the puree with milk, butter, cream, grated lime zest and lime juice. Season to taste with salt and pepper.
Shellfish:
Place the scallops on the lemongrass skewers and fry in olive oil. Season with salt and pepper.
Put the puree on preheated plates, place the scallop skewers on top and serve the sauce in a small bowl.

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