Seared Scallops
From the one star french chef Patrick Asfaux
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Cooking time :
Total time :
Seared scallops for 4 people:
- 12 Large scallops
- 1 beetroot, cooked and cut into small dices
- 250g of small curly endive, washed and finely chopped
- 1 granny smith apple, peeled, cored and cut into small dices
- 5cl olive oil
- 1 nob of butter
- 2 table spoons of good wine vinegar
- salt and pepper
- fleur de sel and nutmeg
Progression
1) In a pot sweat off your curly endive in a bit of butter and olive oil. Season well, add a pinch of nutmeg. Cover your pot and allow to gently cook for 5 minutes.
2) Then, add your dices of beetroot to the curly endive and cook for another 2 minutes. Add the vinegar and cook for another 5 minutes.
3) Heat up a frying pan, pour a dash of olive oil and when your oil starts to smoke a little, sear your scallops for 2 minutes on each side. Then, set them aside.
4) In the same pan, panfry your dices of apple for about 30 seconds. Then, carefully add them to the curly endive, beetroot mixture.
Arrangements:
Dispose some of the curly endive-apple mixture onto your hot plates. Quickly heat up your scallops in a hot oven for a minute or so, and place them on the plate. Put few grains of fleur de sel on the top of each scallops along with some freshly ground pepper. Serve piping hot.
2) Then, add your dices of beetroot to the curly endive and cook for another 2 minutes. Add the vinegar and cook for another 5 minutes.
3) Heat up a frying pan, pour a dash of olive oil and when your oil starts to smoke a little, sear your scallops for 2 minutes on each side. Then, set them aside.
4) In the same pan, panfry your dices of apple for about 30 seconds. Then, carefully add them to the curly endive, beetroot mixture.
Arrangements:
Dispose some of the curly endive-apple mixture onto your hot plates. Quickly heat up your scallops in a hot oven for a minute or so, and place them on the plate. Put few grains of fleur de sel on the top of each scallops along with some freshly ground pepper. Serve piping hot.
credits photo : © Dubarry Stéphane - A.F.Touch
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