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Grilled scallops flambéed with sambuca, baby sprouts with pears and berries

Appetizers, Fish, Seafood & Shellfish

Giant scallops seared in butter and flambéed with Sambuca, served on a bed of young sprouts with a fruit salad.

L'idée déco

You can vary the baby sprouts as well as the fruits used based on what is in season where you are.

Try to avoid overcooking the scallops as they develop a chewy texture when overcooked.

Ingredients

Recipe for 12

Scallops

12 Unit(s)
Giant scallop (u10)
50 Ml
Sambuca
50 Gr
Butter
100 Ml
35% cooking cream

Fruit salad

1 Tray(s)
Arugula young shoots
1 Tray(s)
Raspberries
8 Unit(s)
Strawberry
1 Unit(s)
Pear
1 Unit(s)
Orange
1 Unit(s)
Lemon
1 Unit(s)
Lime
25 Ml
Vegetable oil
50 Ml
Olive oil
  • Olive oil
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • Preparation

    Zest the citrus and juice them.

    Cut the strawberries in a brunoise (small cubes).

    Quarter the pear, remove the core and then brunoise (small cubes).

    Gently quarter the raspberries.

  • Scallops

    In a hot frying pan or BBQ safe cast iron pan, melt the butter with a thread of oil.  Season the scallops with sea salt and cracked pepper, then sear them until a nice golden color and flip them over.  Add the sambuca and flambée!  Cook for another 2-3 minutes.  Remove the scallops and then add cream to the cooking liquid. Reduce slightly and season accordingly, set aside.

  • Salad

    In a mixing bowl with a whisk, combine the citrus juice, salt, pepper, oil and zests.  Add the baby sprouts and the fruits and stir gently so as not to break the raspberries.

  • Plating
    In a rectangular plate, make a nice spread of sauce, place 3 scallops in a symmetrical line and then delicately place some salad on top of each of the scallops.

You can vary the baby sprouts as well as the fruits used based on what is in season where you are.

Try to avoid overcooking the scallops as they develop a chewy texture when overcooked.

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