Saint Jacques
25 min
Average: 4 (21 votes)

Seared Scallops in a Passion-Fruit Vinaigrette

A tangy recipe full of texture: delicious! 

Preparation time

20 min

Ingredients For

  • King Scallop
    Normandy King Scallops Label Rouge
  • x 3
  • Butter
    Charentes-Poitou Butter PDO
  • 1 slice
  • 4 tbsp
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 2 tbsp
  • 1 tsp
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI



Preheat your fan oven to 350 °F. 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. 

© ©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. 

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