Osamu Uchino

Sea scallops wrapped with bacon grilled with red wine sauce

Serves 6

Ingredients

36 scallops
36 rashers of thinly sliced bacon
6 veal knuckle (400g each)
10 tablespoons brunoise of vegetables (onion, carrot, leek and celery)
200g tomato, peeled and seeded, cut into quarters, without the juice
1 tablespoon chopped onion
3 cloves garlic chopped
1 teaspoon butter
1 teaspoon balsamic vinegar
150ml dry white wine
150ml red wine
1180ml veal stock (brown but not too dark)
2g saffron
1 bouquet garni

Method

Wrap the scallops with the bacon and grill

To make the sauce, sweat the onion in butter.

Add red wine and reduce.

Add 180ml brown veal stock and reduce.

Add balsamic vinegar and season with salt and pepper.

For the osso bucco, season veal with salt and pepper and brown in oil.

Add brunoise of vegetables and cook until pale, golden colour.

Add white wine, boil down.

Add tomato and remaining veal stock.

Add garlic, bouquet garni, saffron and cook, covered in the oven for 2 hours.