User Login
Seared sea Scallops with orange
Seared sea Scallops with orange
4.2
5 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
6 Scallops
Button
2 Oranges
Button
1 Shallot onion
Button
3 Leeks
Button
3 tablespoons Butter
Button
1 pinch Salt
Button
1 pinch Pepper
Instructions:
Button
Start to prepare the leek fondue by cutting the leek in half. Then cut in thin slices.
Button
Cut the shallot onion in thin slices.
Button
Melt the butter in a frying pan and cook the leek and shallot onion on low heat for 20 minutes.
Button
Time to make the orange compote by start to peel the oranges.
Button
Cut in small cubes and pour in a casserole. Collect the juice as well and add 1 tablespoon of butter.
Button
Cook on low heat for a few minutes.
Button
Time to take care of the scallops. Remove the coral. Wash well and let them dry.
Button
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.
Button
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
The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.
A homemade French pie from the region Lorraine made with small sweet yellow plums. This dessert is easy and fast to prepare as you are pouring the filling directly in the baking form without a pie crust. It is most common to serve cold as a dessert or as a cake at the afternoon coffee break.
Easy homemade traditional French baguettes that you find at all bakery. The dough need to rest for over 1 hour to get them big.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.