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Pan seared scallop, saffron and carrot coulis, baby spinach salad

Appetizers, Fish, Seafood & Shellfish

Unilateral pan-seared sea scallops served on a coulis of carrots flavored with saffron and fresh goat cheese and served with a few leaves of baby spinach dressed with white balsamic vinegar.

Ingredients

Recipe for 4 persons

For the saffron and carrot coulis

2 Unit(s)
Carrot
2 Unit(s)
Shallot
100 Ml
White wine
300 Ml
Vegetable stock
50 Gr
Fresh goat cheese
1 Pinch(es)
Saffron

For the scallops

8 Unit(s)
Giant scallop (u10)

For the baby spinach

4 Handful(s)
Baby spinach
15 Ml
White balsamic vinegar
30 Ml
Olive oil
  • Olive oil
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30 min

  • Mise en place
    Finely chop shallots. Cut the carrots into thin slices.
  • Saffron and carrot coulis preparation
    In 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 preparation
    Season 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 serve
    Coat 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.
For very tender scallops, avoid at all costs to cook too long time, if not, their texture becomes rubbery.

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