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Scallops with saffron, green apple sauce and julienne

APPETIZERS, Fish, Seafood & Shellfish

Seared scallops on one side only with a white wine sauce flavored with saffron and served on a warm compote of green apple and a julienne of raw apple.
Note Use a Chinese mandolin to create a a very thin julienne.


Recipe for 4 persons

For the scallops and apples

8 Unit(s)
Giant scallop (u10)
4 Unit(s)
Granny smith apple
15 Ml
Lemon juice
15 Ml

For the saffron sauce

2 Unit(s)
125 Ml
White wine
125 Ml
Cream 35%
1 Pinch(es)
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30 min

  • General preparation
    Peel two apples and cut into cubes. Cut the two remaining apples into julienne and sprinkle them with lemon juice to prevent oxidation. Finely chop the shallots.
  • Compote preparation
    In a saucepan, cook the apple cubes over low heat with a little water. Add the butter and cook until you get a compote texture. Blend with a hand mixer.
  • Saffron sauce preparation
    Infuse the saffron in a small amount of warm water. In a saucepan, combine the chopped shallots and white wine, and warm it up on medium heat. Let the liquid reduce by two thirds and then add the cream and saffron infusion.
  • Scallops preparation
    Season the scallops. In a hot pan, drizzle with vegetable oil and place the scallops in the pan. Cook for a few minutes to obtain a golden coloration, then add a knob of butter. Spoon the foamy butter constantly on your scallops. Turn them over and remove from heat.
  • To serve
    Place two scallops per plate, each one on a tablespoon of applesauce. Drizzle the saffron sauce all around and decorate with the julienne apples.
Use a Chinese mandolin to create a a very thin julienne.

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