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Roasted scallops with endives

Roasted scallops with endives


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Want an exceptional recipe? Try this delicious recipe of roasted scallops with melting endives and clementines flavored with anise.

Ingredients:

  • Ingredients for 4 persons :
  • 12 scallops
  • a hazelnut of half-salted butter
  • fleur de sel, fine salt and olive oil
  • For the cream:
  • the bards of Saint-Jacques
  • 15 g of half-salted butter
  • 1 clementine
  • 50 cl of dry white wine
  • 250 g of liquid cream
  • 1 dash of olive oil
  • 1 shallot
  • 1 pinch of fine salt
  • For the accompaniment:
  • 4 white endives and 2 red ones
  • 150 g of chicken broth
  • 3 clementines
  • 1 pinch of wild anise
  • the juice of a lemon
  • 1 dash of olive oil
  • 1 half-salted butter
  • salt
  • 1 lemon vinaigrette (3 tablespoons olive oil, 1 tablespoon lemon juice, 1 pinch fine salt).

Preparation:

The preparation of the shells: open them and rinse them under cold water. Put them on a cloth and keep cool. Wash the bards of Saint-Jacques under cold water. Drain them and squeeze them.
Cream : In a saute pan, sweat the peeled and chopped shallot in olive oil. Put the bards, make them sweat and let reduce. Add the butter and cook until caramelized. Add the clementine peeled and cut into pieces and let it color. Deglaze with white wine, let reduce to dry, then pour the cream. Boil, then cook for 15 minutes over low heat to obtain a smooth sauce. Go to the small passette by pressing. Check the salt seasoning and book.
The accompaniment: wash, slice and lemon 3 white endives. In a frying pan, pour a dash of oil, butter, let lightly brown, add the chicory and salt. Mix a few minutes, then pour the broth. Cook for 10 minutes, reserve. Peel a clementine and keep cool. Squeeze the juice of the other two, pass it and reduce it in a saucepan.
Cooking scallops: salt and brown them in a hot pan with 1c. of olive oil then add a knob of butter. Sprinkle butter on both sides and continue to color. When they are melting, place them on paper towels. Sprinkle with fleur de sel.
Finishing: warm the stewed endive with a knob of butter. Cut the base of reserved endives and thin them. Cut the leaves in half lengthwise, pass them to the vinaigrette and season them with fine salt and green anise. In each plate place the steamed endives in a round cookie cutter. Remove the cookie cutter and place 3 scallops. Add a few cloves of peeled clementine, a slice of reduced clementine juice and a few raw endive leaves. Serve with a little cream.