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A homemade recipe for perfect snacked seared sea scallops the French way. To get the right combination of a crispy golden-brown surface with a fresh tender scallop the best way is to snack them in a frying pan. Here the scallops are accompanied with an orange compote and cooked leek.
Ingredient List for 2 servings:
6
Scallops
2
Oranges
1
Shallot onion
3
Leeks
3
tablespoons
Butter
1
pinch
Salt
1
pinch
Pepper
Instructions:
Start to prepare the leek fondue by cutting the leek in half. Then cut in thin slices.
Cut the shallot onion in thin slices.
Melt the butter in a frying pan and cook the leek and shallot onion on low heat for 20 minutes.
Time to make the orange compote by start to peel the oranges.
Cut in small cubes and pour in a casserole. Collect the juice as well and add 1 tablespoon of butter.
Cook on low heat for a few minutes.
Time to take care of the scallops. Remove the coral. Wash well and let them dry.
Heat up a frying pan with 1 tablespoon of butter and snack the scallops 1-2 minutes on each side. They should be golden brown on the surface but tender on the inside.
Serve immediate 3 scallops per plate together with the leek and orange compote.
A selection of recipes from the same country.
This recipe is from
France
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
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