SALAD OF CABBAGE, TOMATO AND VARIEGATED SCALLOPS IN A VEGETABLE VINAIGRETTE

INGREDIENTS (Serves 4):

Cabbage:

1 small, young cabbage

Preserved tomatoes:            

4 plum tomatoes

Oil

Salt flakes

Variegated scallops:

12 variegated scallops (Chlamys varia)

Vegetable stock:

1 carrot

1 leek

1 onion

1 potato

1 leaf fennel

A little celery

Broccoli shoots

Cornicabra olive oil

Vegetable vinaigrette:

3 parts Picual olive oil

½ part wine vinegar

½ part vegetable stock

Onion: Remove the first 4 leaves. Using a very sharp knife, cut off the top. Slice very finely forming julienne strips.

Preserved tomatoes: Peel the tomatoes and bake at 50ºC (122ºF) for 5 hours. Place in sterilised jars with a few drops of oil and salt flakes. Remove the air and keep in a cool place. Before use, open the jar and chop finely.

Variegated scallops: Remove the scallops from their shells. Clean carefully and remove any sand and beards. Rinse in cold water and set aside.

Vegetable stock: Chop the vegetables and fry gently in olive oil. Drain off the oil and add 1 l. of water. Simmer until reduced by half. Pour through a fine strainer and chill.

Vegetable vinaigrette: Mix the oil and wine vinegar with the vegetable juice. Set aside at room temperature.

TO SERVE:

Mix a little tomato with the cabbage and a little of the vinaigrette. Drain immediately so that the vegetables remain crisp and serve. Add the scallops and sprinkle the dish with a few drops of vinaigrette.