Fish
SCALLOPS SNACKELED WITH PEPPER AND CITRUS
POUR 4 PERS.
- 20 shelled scallops
- 1 lemon
- 1 orange
- 5 red endives
- 1 tsp. 5-berry pepper
| - 1 tsp. mustard
- 5 tbsp. olive oil
- 1 tablespoon cider vinegar
- Flower of salt
- Pepper
|
Remove the orange and lemon peel and place on kitchen paper. Place in the microwave with a glass of water, covered with cling film, for 2 min at 900W to dry. Leave to cool and blend with the 5-berry pepper.
Rinse and dry the scallops. Remove the small muscle. Brush with oil and sprinkle with the pepper-lemon mixture. Set aside.
Wipe the endives dry and slice lengthwise. Peel and quarter the orange. In a salad bowl, mix vinegar, a dash of orange juice, mustard and olive oil. Season with pepper. Toss the endives in this vinaigrette.
Heat a plancha or non-stick frying pan. Brown the scallops for 1min30 per side. Season with fleur de sel. Serve with the fresh endive salad.
To serve with our cuvée Blason d'Argent