Scallop Carpaccio with White Wine Veloute

Ben Milbourne
Cook time 15 mins
Servings 4


24 scallops
1 cup of Ghost Rock Catherine  
1 cup of fish stock
1 carrot, diced
1 stick of celery, diced
2 shallots, diced
2 rashers of good quality Smokey bacon diced
25g butter
1 cup of cream
Salt and pepper to taste
Half a bunch of chives chopped
1 lemon
Olive oil

Scallop Carpaccio with White Wine Veloute


Remove the roe from the scallops and set aside, slice the scallops horizontally 2mm thick. Set aside.

Sauté the carrot, celery, shallot, bacon and scallop roe over a medium heat in the butter for about 5 minutes. Add the white wine and reduce by half, then add the stock and reduce by half then add the cream and simmer for 2 minutes. Strain the sauce, check for seasoning and set aside to cool

Just before service combine the scallops, juice of the lemon, a splash of olive oil and the chives. Arrange the scallops in the middle of the bowl, with a hand blender aerate the velute and pour around the scallops.