Seared scallops in a passion-fruit vinaigrette
A tangy recipe full of texture: delicious!
Preheat your fan oven to 180°C. Slice the bread into small cubes less than 1 cm in size, if possible.
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.
Place the pulp of the passion fruit in a small sieve to extract the juice. Mix it with the balsamic vinegar and olive oil.
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.
Sprinkle with the croutons, a few leaves of watercress or coriander and some pink peppercorns. Serve immediately.
White wine: Alsace Riesling Grand Cru.