Pan seared scallop, saffron and carrot coulis, baby spinach salad
Appetizers, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the saffron and carrot coulis
For the scallops
For the baby spinach
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
- Mise en placeFinely chop shallots. Cut the carrots into thin slices.
- Saffron and carrot coulis preparationIn a pan, drizzle some olive oil and saute the shallots. Add the carrots.Deglaze with white wine and reduce until total evaporation of the liquid.Cover with chicken broth and simmer 8-10 minutes.Using a hand mixer, mix everything until you get a homogenous mixture.Season with salt and pepper to taste and add the goat cheese. Mix and set aside.
- Scallops preparationSeason the scallops with salt. In a non-stick skillet, drizzle some vegetable oil and sear the scallops on one side over high heat. Cook for 2-3 minutes until the scallops are golden. Add a knob of butter to facilitate the coloration. Place the scallops on a baking sheet and set aside. Just before serving, finish cooking in the oven 2-3 minutes.
- To serveCoat the bottom of each plate with some carrot coulis and place the scallops on top. Garnish your scallops with a few leaves of baby spinach seasoned with salt and pepper as well as white balsamic vinegar and olive oil.