Saint Jacques
25 min

Seared scallops in a passion-fruit vinaigrette

A tangy recipe full of texture: delicious! 

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Average: 4 (13 votes)

Ingredients For

  • King Scallop
    Sea food
    Red-Label Normandy King Scallops
  • x 3
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    25 g See the article
  • 1 slice
  • 4 tbsp
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tbsp See the article
  • 2 tbsp
  • 1 tsp
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI

Preheat your fan oven to 180°C. Slice the bread into small cubes less than 1 cm in size, if possible. 

Step 1
  • ©Anne Garlone

    Melt the butter in a pan. When it foams, add the diced bread and fry until golden. Transfer to a small plate and set aside. 

    Step 2
  • ©Anne Garlone

    Place the pulp of the passion fruit in a small sieve to extract the juice. Mix it with the balsamic vinegar and olive oil. 

    Step 3
  • ©Anne Garlone

    Pour the peanut oil into a pan over a high heat. Once hot, brown the scallops - less than one minute on each side - while salting each side. Place them in a suitable dish and put the dish into the oven for three minutes. Pour the passion-fruit vinaigrette into two soup plates. Put four scallops into each plate. 

    Step 4
  • ©Anne Garlone

    Sprinkle with the croutons, a few leaves of watercress or coriander and some pink peppercorns. Serve immediately. 

  • ©Anne Garlone

    Pair with

    White wine: Alsace Riesling Grand Cru. 

    Maine Lobster
    Maine Lobster
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe