Mary Miso - Recipes for every day - Cookbooks
White Polenta:
1,2 litres vegetable stock
2 strips of orange peel
1 pinch of sugar
200g white polenta
4 table spoons olive oil
4 table spoons orange juice
Black salsifies:
500g black salsifies peeled
2 table spoons milk
salt and pepper
Bitter orange confit:
3 table spoons bitter orange jam
1 table spoon rose pepper, slightly crushed
4 branches of fresh mint, cut in stripes
1 table spoon coarse mustard
1 pinch of sugar
salt and pepper
12-16 scallops
2 table spoons olive oil
salt
White Polenta:
Bring vegetable broth to boil, add orange peel, sugar and polenta. Stir well, simmer on low heat for 45 minutes, stir from time to time..
Black salsifies::
Bring water to boil. Add milk and season with salt and pepper. Add black salsifies to the brew and cook until „al dente“.
Bitter orange confit:
Mix all ingredients and season with salt and pepper.
Stear scallops in hot olive oil on each side for 1 minute. Season with salt and pepper.
Season polenta with olive oil and orange juice and serve on plates. Arrange black salsifies onto polenta, divide scallops and decorate with bitter orange confit.
