»GGG« Trollinger Rosé dry – Ganz Großes Geweih

Ingredients

• 12 piecesscallops (cleaned)
• 800 gstarchy potatoes
• 250 mlblood orange juice (freshly squeezed)
• 1 pieceblood orange (organic zest)
• 200 gcold butter (cubed)
• 2 piecesshallots
• 1 bunchmixed wild herbs (sorrel, salad burnet, chervil)
• 150 mlwhole milk
• 2 tbspneutral vegetable oil
• 1 pinchsalt
• 1 pinchnutmeg
• 1 pinchwhite pepper

Preparation

1. 1Peel the potatoes, boil in salted water until soft, then drain and let the steam escape briefly.
2. 2Finely dice the shallots and reduce in a saucepan with the blood orange juice over medium heat until about 50 ml remain.
3. 3In the meantime, wash the wild herbs, pat dry, and chop very finely.
4. 4Warm the milk with 50 g of the butter, add to the potatoes, and mash everything into a fine puree. Season with salt and nutmeg.
5. 5Pass the blood orange reduction through a sieve, return to the pot, and whisk in the remaining ice-cold butter cubes over low heat until the sauce thickens.
6. 6Pat the scallops dry and sear in a hot pan with oil for about 90-120 seconds on each side until golden brown.
7. 7Fold the chopped wild herbs and the orange zest into the warm potato mash.
8. 8Arrange the herb mash on preheated plates, top with the scallops, and drizzle with the blood orange beurre blanc.