INFO
A delicious appetizer or light meal
Details
Ingredients
- 16 Sea Scallops (large)
- 10 cl of White Wine (moelleux - dessert like)
- 4 Endives (large)
- 1 Orange
- 50 gr. of butter
- 1 Tsp of sugar
- Salt and Pepper
Method
- Place some water to boil
- Wash the orange
- Remove 5 cm of the orange zest
- Remove all the white skin from the zest (bitter part)
- Throw the zest 2 mn in boiling water
- Take the zest out and dry it, then cut very finely and set aside
- Clean the endives and cut them in half (length)
- Press the orange to get the juice, set aside
- Heat half of the butter in a frying pan,
- Place the endives in the pan, round side up
- Drizzle the sugar on top of the endives
- Drizzle the endives with 3 Tsp of the orange juice
- Salt and pepper
- warm the oven
- Put the plates in the oven so as to ensure they will be warm
- Cover and let the endives cook for about 10 minutes so that the endives caramelize
- about mid-way through the cooking, turn the endives over, add more sugar, and orange juice
- After about 8 mn, In another pan, heat the rest of the butter
- Throw in the scallops, 1 minute each side, season with salt and pepper
- Set the scallops aside in the oven to keep them warm
- Deglaze the scallop pan with the wine, let it boil for 30 seconds, add the remaining orange juice
- Dress the scallop in the plates, add the endives
- Add the scallop pan juices to the endives pan, reduce a bit if needed
- Drizzle each plate with some of the juices from the pan
- Decorate with some mache (http://en.wikipedia.org/wiki/Valerianella_locusta)
Note: Serve quickly while it is still warm.
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 20 mn |
| Temperature | |
| Authors | Pascal Crausaz Cuisine Actuelle |
| Special |
