Scallops with lamb's lettuce

STEP BY STEP

Let's make something delicious.

1. 01

   For the poaching broth, peel the carrots and shallots and cut into very thin slices using a knife or mandoline. Halve the scallops horizontally.

2. 02

   Trim and wash the lamb's lettuce, then drain well.

3. 03

   Bring 600 ml water to the boil in a saucepan. Add the carrot slices and thyme sprig and simmer for 10 minutes. Add the shallots, white wine and salt. Boil for another minute, then reduce the heat. Add the scallops and poach over a low heat for 3-4 minutes. Lift out the scallops, carrots and shallots with a slotted spoon and leave to drain.

4. 04

   For the dressing, thoroughly mix 5 tbsp of the scallop poaching broth with the remaining dressing ingredients in a bowl. Finely chop the chervil leaves and add to the dressing along with the scallops, carrots and shallots. Toss gently and adjust the seasoning.

5. 05

   Arrange the lamb's lettuce on 4 plates. Distribute the marinated scallops and vegetables over the leaves and drizzle with the dressing. Garnish with chervil leaves.