SCALLOPS AND SPHERIKA YUZU PEARLS WITH CITRUS COULIS ON A LEEK FONDUE

INGREDIENTS:

• 4 leeks
  300g scallop meat
  2 teaspoons dehydrated veal stock
  200 ml orange juice
  100 ml grapefruit juice
  1 teaspoon lime juice
  3 shallots
  100 g cured ham cubes
  2 tablespoons oil
  Salt and pepper
• 1 jar of Spherika yuzu pearls

METHOD:

1. Peel and chop the shallots. Wash the leeks and slice them.
   
2. In a pan with hot oil, brown the shallots and leeks. Add the diced cured ham and simmer for about 20 minutes, until the vegetables are tender. Season with salt and pepper.
   
3. Meanwhile, mix the orange juice, grapefruit juice, lime juice and beef stock in a saucepan. Reduce over a low heat, uncovered, for about 10 minutes, stirring occasionally.
   
4. In a frying pan with hot oil, cook the scallops for about 2 minutes on each side until lightly browned. Set aside. Deglaze with the citrus coulis and cook for about 4 minutes over a medium heat. Season with pepper.
   
5. Serve: pour a spoonful of citrus coulis on each plate, add a bed of leeks with ham and place the scallops on top.
   
6. Finish with some Spherika yuzu pearls for an extra touch of citrus flavour.

 RACIONES: 4