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Scallops à la plancha

From the one star french chef Patrick Asfaux

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Cooking time :
Total time :

Scallops à la plancha for 4 people :

  1. A top-notch cooking method to highlight their slightly sweet taste.
  2. Prepare 12 beautiful shelled scallops.
  3. Use olive oil mixed with a bit of dried lemon zest powder.
  4. Add salt (Guérande) and a touch of crushed peppercorns.
Scallops à la plancha
Scallops à la plancha-0Scallops à la plancha-1 aftouch

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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.

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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