Ingredients
Serves 4100 ml cream
2 eggs
1 leek, (Slice white only into rings. Julienne the remainder.)
24 scallops
4 slices Pata Negra (or prosciutto) ham
½ litre natural yoghurt
1 sheet puff pastry
Olive oil, salt and pepper for seasoning
2 tsp sea urchin roe
Beurre Blanc Sauce
250g diced unsalted butter
150 ml white wine
50 ml white wine vinegar
100gr chopped eschallots
50 ml pouring cream
Salt and pepper
Method
Leek quiche
Combine cream and eggs.
Place the leek rings on a shallow tray lined with baking paper and pour the cream-egg mixture over leek.
Cover with baking paper. Top with another tray. Place in pre-heated oven and bake at 170°C for 12 minutes.
Crust
Cut puff pastry into 4 round shapes. Bake between 2 silicon mats in pre-heated oven for 14 minutes.
Yoghurt
Place the yoghurt in a cheese towel overnight, over a bowl to separate the liquid from the curd.
Season the extracted liquid with olive oil, pepper and salt (this will be used to marinate the scallops).
Season the curd with olive oil, pepper and salt.
Julienne
Blanch the julienne leek quickly, dry and fry in oil heated to 130°C.
Scallop dressing
Heat the dressing so that it is lukewarm and marinate the scallops in it for 10 minutes.
To Assemble
Warm up leek quiche and pastry crust.
Pipe a little of the seasoned yoghurt curd in the centre of a plate. Place a round of pastry on it. Pipe a little yoghurt on the pastry and top with a piece of quiche followed by scallops, ham and julienne leeks.
Blend the sea urchin roe with beurre blanc (see below) and drizzle around plate.
Beurre Blanc
In a saucepan combine the eschallots, wine and vinegar and simmer to completely evaporate the liquids.
Add the cream. Bring to boil then reduce the heat to very low. Whisk in the butter bit by bit until all melted and emulsified. Pass through a fine sieve. Season with salt and pepper.