Seared scallops in a passion-fruit vinaigrette

Name: Seared scallops in a passion-fruit vinaigrette
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: For 2:; x 8.00 Red-Label Normandy King Scallops; x 3.00 Passion fruit; 25.00 g PDO Poitou-Charente Butter; 1.00 slice bread from a loaf; 4.00 tbsp white balsamic vinegar; 1.00 tbsp PDO Vallée des Baux-de-Provence Olive Oil; 2.00 tbsp peanut oi; 1.00 tsp pink peppercorn; A few leaves of watercress or coriander; Fleur de sel de Guérande sea salt PGI

A tangy recipe full of texture: delicious!

Valentine's Day

Romantic

Event

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Ingredients For

For 2:
Sea food

Red-Label Normandy King Scallops

x 8 •See the article
Passion fruit x 3
Dairy products

PDO Poitou-Charente Butter

25 g •See the article
bread from a loaf 1 slice
white balsamic vinegar 4 tbsp
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

1 tbsp •See the article
peanut oi 2 tbsp
pink peppercorn 1 tsp
A few leaves of watercress or coriander
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

•See the article

Where to find

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

©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.

©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.

©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.