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1
Wash, peel, and rewash potatoes.
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2
Cut off edges of potato to form a rectangle.
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3
Keep edges for cooking with the chicken stock.
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4
Slice potato length-wise in 1/4-inch slices.
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5
Do the same width-wise, forming 1/4-inch cubes when finished.
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6
Wash, peel, and rewash cucumbers.
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7
Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time.
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8
Then cut into diced cubes the same size as potatoes.
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9
You should have equal amounts of potatoes to cucumbers.
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10
Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft.
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11
Smash the potato edges to form a smooth puree.
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12
Blanch the potato cubes in salted water.
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13
Heat extra-virgin olive oil in a saute pan.
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14
Lightly sear the shallots and cucumbers.
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15
Add the cornichons and vinegar.
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16
Cook until everything is al dente, then stir in the chicken stock puree and potato cubes.
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17
Season with freshly ground pepper and salt.
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18
For the Parsley Butter: Place the butter in a food processor and blend until smooth.
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19
When the butter is smooth, add fresh Italian parsley.
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20
Blend the butter and the parsley together until the parsley emulsifies with the butter.
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21
Add a touch of salt.
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22
Cool mixture to preserve the green color and fresh taste of the parsley.
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23
For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown.
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24
Add the verjus and reduce the liquid to 1/3 the volume.
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25
Add the veal stock and reduce by 1/4.
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26
Remove the foam that accumulates on top of the stock.
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27
Add creme fraiche and blend with hand blender.
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28
Slowly add the extra-virgin olive oil to form an emulsion and hand blend again.
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29
Preheat the oven to 400 degrees F.
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30
Over a low flame melt a little olive oil and butter in a pan.
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31
It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor.
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32
Lightly sear the scallops until golden brown on both sides.
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33
After searing the scallops, remove them from the pan and place on a drying rack.
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34
Bake for 2 to 3 minutes (depending on the size).
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35
The scallops should be medium rare.
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36
Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley.
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37
On a hot, oversized plate, place the potato-cucumber salad in the center of the dish.
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38
Place the scallops on top.
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39
Drizzle the tops of the scallops with warm verjus and serve.
