The only time consuming part of this recipe is the Balsamic reduction. However it’s not difficult to make and is great to use in the kitchen not only on savoury but on sweet food. Its delicious on figs, amazing with strawberries and drizzled over mozzarella cheese and tomatoes its just divine. I once bought a fig flavoured Balsamic in Lidl, not cheap but if you see it buy it.
But to make your own simply put a couple of cups of good quality Balsamic vinegar in a saucepan, slowly bring it to the boil then reduce the heat till you have a very gentle boil, keep your eye it, as it reduces its more likely to burn, after about 15 minutes it should have reduced by half, to test dip a spoon in the vinegar, you’re looking for a consistency of honey, once you have this, turn of the heat, allow to cool and to store put it in the fridge in an air tight container.
For this Recipe, For 2 people;
6 Fresh Prawns
6 Slices of Baguette
Pea Puree (simply boil any peas and while cooking add bicarbonate of soda, this will break the peas, finish off with a potato masher).
Balsamic vinegar reduction
Oil for frying.
Peel your prawns, I then boil up the shells to make a prawn soup. Slice your baguette and preper your peas
Then just fry everything, scallops take just 1 minute on each side, no more, which is about the same times it takes to cook the prawns and the bread.
Then simply assemble the dish, a slice of fried bread, the scallop on top of that, then a prawn and pea puree, then a drizzle of the Balsamic reduction.
You can then do the part I forgot (Oops) put a lump of butter in your frying pan, get it hot, burn it ever so slightly, as it goes brown squeeze in the juice of half a lemon and spoon over the scallops. Then serve.