Roasted scallops – Savors Of Europe

Roasted scallops

crevettes
A recipe for Kalios by French chef Christophe Aribert at restaurant Les Terrasses at the Grand Hotel in Uriage-les-Bains (France), 2 Michelin stars and 4 Gault Millau toques ! 

 

Ingredients (4 people) 

Instructions 

Preheat oven to 350F

Roll both sides of the scallops in a mix of cereals, color them in a pan with olive oil then roast them for 3 minutes in oven.

Meanwhile, prepare the sauce by mixing equal parts of olive oil, yuzu juice and maple syrup.

Peel and cut the salsify into very thin slices. Make a julienne of  black radish.

Mix radish and black salsify, add the sliced ​​roasted almonds and chopped mint and season with olive oil.

In the bottom of the plate, place the sauce, the scallops and some salad.

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