User Login
Scallops with artichoke and orange sauce
Scallops with artichoke and orange sauce
3.5
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
If you're out of ideas for the end of the year celebrations dinner, this recipe will impress your guests. With this recipe you will have tender seared scallops together with a creamy and refreshing artichoke puree served together with a sweet orange sauce. It might not be the most common way of serving scallops, but it gives a combination of salt and sweet at the same time.

Ingredient List for 4 servings:
Button
8 Scallops without coral
Button
250 gr Boiled Artichoke hearts
Button
250 ml Orange juice
Button
1 tablespoon Candied orange peel
Button
50 gr Butter
Button
200 gr Crème fraîche
Button
1 pinch Salt
Button
1 pinch Pepper
Button
1 Leek
Button
4 Potatoes
Instructions:
Button
Peel and cut the potatoes and leek in small pieces, and boil in a casserole while preparing the rest.
Button
In a casserole pour 1 liter of water and when it's boiling pour the artichokes in and let them boil for 10 minutes.
Button
Drain away the water and cut the artichokes in small squares.
Button
Pour the artichokes in a bowl and mix them with a mixer together with the crème fraîche, salt and pepper. You should have a nice creamy puree. If it is to thick you can add some more crème fraîche. Keep the puree warm.
Button
Pour the orange juice in a casserole and heat up, then reduce the temperature gently so you get a orange syrup. Take away the casserole from the stow and let the syrup cool down for 5 minutes.
Button
Add most the butter bit by bit and stir together. Keep some butter for later.
Button
Cut half of the candied orange peels and stir it in the sauce. Keep the sauce warm.
Button
In a frying pan heat up the left over of the butter.
Button
Clean the scallops and dry them on a paper. Put them in the frying pan and fry them quickly on both sides . Be careful so the scallops are not becoming to dry.
Button
Place some of the artichoke puree in the middle of each plate, and place the scallops on the puree.
Button
Sprinkle a few drops of the orange sauce around the plate, and decorate with the rest of the candied oranges peels.
Button
Add some of the leek and potatoes on the side of the scallops. Serve the dish warm directly after decorating the plates.
A selection of recipes from the same country.
This recipe is from France
This is a French inspired hamburger with a layer of camembert cheese. If you don´t like Camembert you can choose another French cheese instead. It is really good to prepare the hamburger and the bread on the grill in the summer. The Camembert will melt on your hamburger and give it a wonderful taste.
This home made almond and puff pastry cake is traditionally served on the festival of Epiphany. The cake has different names and shapes around the world, but all have one thing in common which is the crown that represent the crown of the 3 kings that arrived in Bethlehem the 6th of January.
The lammele is a soft cake in a shape of a lamb, and is served during the eastern day. This cake can be found in the region Alsace in France, some parts of Germany, and Austria. This cake is a typical symbol of eastern for christan.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.