Scallops à la plancha
From the one star french chef Patrick Asfaux
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Scallops à la plancha for 4 people :
- A top-notch cooking method to highlight their slightly sweet taste.
- Prepare 12 beautiful shelled scallops.
- Use olive oil mixed with a bit of dried lemon zest powder.
- Add salt (Guérande) and a touch of crushed peppercorns.
Progression
1- Ignite your plancha.
2- Place your scallops in a dish, pour the olive oil mixture over them, and add a bit of fine salt. If some have corals, don't forget, before any accidents, to puncture them with the tip of a knife.
3- Cook the scallops on the hot plancha. Do this quickly, 1 minute on each side, then sprinkle a few grains of fleur de sel and crushed peppercorns on top.
4- For me, the best accompaniment for these scallops is a mashed potato dish made with olive oil and flavored with a hint of mild garlic.
Some useful details:
The scallop fishing season in France opens on October 1st and closes on May 15th to preserve the species and its reproduction.
The "filling" rate of scallops ranges from 16 to 19%, meaning 1 kg of meat for 6 kg in shells.
2- Place your scallops in a dish, pour the olive oil mixture over them, and add a bit of fine salt. If some have corals, don't forget, before any accidents, to puncture them with the tip of a knife.
3- Cook the scallops on the hot plancha. Do this quickly, 1 minute on each side, then sprinkle a few grains of fleur de sel and crushed peppercorns on top.
4- For me, the best accompaniment for these scallops is a mashed potato dish made with olive oil and flavored with a hint of mild garlic.
Some useful details:
The scallop fishing season in France opens on October 1st and closes on May 15th to preserve the species and its reproduction.
The "filling" rate of scallops ranges from 16 to 19%, meaning 1 kg of meat for 6 kg in shells.
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