Main course

Festive scallops with scallop-skirt foam and Corsican clementine

Pan-seared scallops with a foamy scallop-skirt cream and Corsican clementine as jam, zest and segments.

Total time
40 min
Budget
Budget-friendly
Difficulty
Easy
Servings
4 people
Pan-seared scallops with scallop-skirt foam and Corsican clementine
Following our festive masterclass, we are sharing this recipe for scallops with Corsican clementine. The skirts flavour the cream, which is then frothed around the pan-seared scallops. A touch of jam, some zest and a clementine segment complete each plate.

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Ingredients

4 pers.

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Pan-seared scallops

Scallop-skirt foam

Clementine garnish

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Corsican clementine SignaturePoids - 210g
    Qty: 19,99 €
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Selection total 9,99 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
10 min
Resting
10 min

Pan-seared scallops

  1. 1

    Prepare the scallops

    Open the shells and separate the scallop meats from the skirts. Remove the black sac and viscera. Wash the skirts thoroughly in several changes of cold water to remove the sand, then drain. Pat the scallop meats dry and refrigerate.

Clementine garnish

  1. 2

    Prepare the clementine

    Wash and dry the clementine. Finely zest it, then cut away the peel and white pith. Cut out the segments between the membranes and set them aside with the zest for serving.

Scallop-skirt foam

  1. 3

    Heat the cream with the scallop skirts

    Put the cleaned scallop skirts in a small saucepan with the cream. Bring to the boil, watching carefully to prevent it from boiling over.

  2. 4

    Leave to infuse

    Remove the pan from the heat, cover and leave to infuse for about 10 minutes.

  3. 5

    Strain and season the cream

    Pass the cream through a fine sieve to remove the skirts. Season with salt and pepper, then keep the cream warm without boiling.

Pan-seared scallops

  1. 6

    Pan-sear the scallops

    Heat the oil in a frying pan. Add the well-dried scallop meats and brown on both sides. Allow about 5 minutes in total, adjusting the cooking time to their thickness.

Clementine garnish

  1. 7

    Froth the cream and plate

    Place a teaspoon of Corsican clementine jam in each shallow bowl, then add a scallop. Froth the warm cream with a hand blender and spoon the foam around the scallops. Finish with the zest, a clementine segment and a few chervil shoots. Adjust the seasoning and serve immediately.

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