Your cart is empty
Easy - 15 Min
The scallop nut is a must during the holiday season. It is a luxury product with a very fine taste and is satisfied with simple combinations with few ingredients. The combination with vanilla and its spices may surprise you, but the flavours sublimate themselves to give a perfect combination.
This dish cannot stand to wait and should be eaten immediately after leaving the pan and of course should never be reheated! The combination of vanilla pods with salty ingredients always surprises guests, yet many chefs have delighted their customers with weddings like this one. All you have to do is dare to test and you will be definitively won over...
Scallops become elastic and unpleasant in the mouth if cooked for too long. Their cooking must be perfect. Two minutes per side is more than enough for large nuts.
This recipe will be delicious as it is as an appetizer for a festive meal. To make a dish, add a leek fondue or yellow rice to the longa turmeric powder as a side dish, a guaranteed treat!
For 4 people
12 scallops with their coral
1 vanilla bean
20 cl of liquid cream
2 tablespoons olive oil
3 g of an exceptionalblack pepper 2g of Timut pepper - yuzunotes 3g Ache des montagnes
Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the liquid cream with the vanilla and its seeds to a boil.
Once boiling is reached, cover and leave to infuse out of the heat for 15 minutes.
Remove the vanilla pod and return to low heat during the rest of the recipe.
In a frying pan, heat the olive oil and place the scallops in it.
Grasp them quickly on each side, no more than two minutes otherwise they would become rubbery.
Place the cream in a soup plate or ramekin, then the scallops.
Salt, black pepper of your choiceDelicately place your mountain purchase on each scallop