Scallops seasoned with Le Guérandais sea salt and herbs, endives with emulsified citrus juice
Serves 4
Difficulty
Medium
Preparation
45 min
Cooking
min
Budget
Pricey
Ideal with Flavored salt
Ingredients
Serves 4
20 scallops
- 4 sprigs rosemary
- 4 endives cooked in white stock
- 100gr snow peas, finely julienned
- 50gr sugar
- 100gr butter
- OLIVE OIL
- 1 tsp Le Guérandais sea salt with herbs, freshly ground pepper
- ½ bunch chives
- For decoration: 12 dried kumquat slices
- CITRUS JUICE
- 3 oranges
- 1 pomelo
- 1dl olive oil
Preparation
-
Citrus juices
Reduce the juice from the 3 oranges and the pomelo to a syrupy consistency. Whisk with olive oil. -
Progression
Make 4 scallop skewers with the rosemary sprigs and color them in olive oil. Season with Le Guérandais Guérande herb salt and pepper. -
Cut endives in 2 and caramelize with butter and sugar.
-
Quickly sauté the julienne of snow peas in a frying pan with a little olive oil. Season with Le Guérandais Guérande Herb Salt.
-
Dressage
Place each scallop skewer on a plate. Arrange the julienne of snow peas and endives harmoniously. Dress with citrus vinaigrette and Le Guérandais herb salt. -
Suggestion
Garnish with kumquat slices and chive sticks.
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