User Login
Scallops with artichoke and orange sauce
Scallops with artichoke and orange sauce
3.5
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
If you're out of ideas for the end of the year celebrations dinner, this recipe will impress your guests. With this recipe you will have tender seared scallops together with a creamy and refreshing artichoke puree served together with a sweet orange sauce. It might not be the most common way of serving scallops, but it gives a combination of salt and sweet at the same time.

Ingredient List for 4 servings:
Button
8 Scallops without coral
Button
250 gr Boiled Artichoke hearts
Button
250 ml Orange juice
Button
1 tablespoon Candied orange peel
Button
50 gr Butter
Button
200 gr Crème fraîche
Button
1 pinch Salt
Button
1 pinch Pepper
Button
1 Leek
Button
4 Potatoes
Instructions:
Button
Peel and cut the potatoes and leek in small pieces, and boil in a casserole while preparing the rest.
Button
In a casserole pour 1 liter of water and when it's boiling pour the artichokes in and let them boil for 10 minutes.
Button
Drain away the water and cut the artichokes in small squares.
Button
Pour the artichokes in a bowl and mix them with a mixer together with the crème fraîche, salt and pepper. You should have a nice creamy puree. If it is to thick you can add some more crème fraîche. Keep the puree warm.
Button
Pour the orange juice in a casserole and heat up, then reduce the temperature gently so you get a orange syrup. Take away the casserole from the stow and let the syrup cool down for 5 minutes.
Button
Add most the butter bit by bit and stir together. Keep some butter for later.
Button
Cut half of the candied orange peels and stir it in the sauce. Keep the sauce warm.
Button
In a frying pan heat up the left over of the butter.
Button
Clean the scallops and dry them on a paper. Put them in the frying pan and fry them quickly on both sides . Be careful so the scallops are not becoming to dry.
Button
Place some of the artichoke puree in the middle of each plate, and place the scallops on the puree.
Button
Sprinkle a few drops of the orange sauce around the plate, and decorate with the rest of the candied oranges peels.
Button
Add some of the leek and potatoes on the side of the scallops. Serve the dish warm directly after decorating the plates.
A selection of recipes from the same country.
This recipe is from France
Alsatian new year stolen
Alsatian new year stolen
A homemade Alsatian recipe for new years eve. It is small stolen bread with raisins and chocolate chips, that is usually severed together with mulled wine. If you want to try something different to eat while waiting for the new year to come, this is the recipe for you.
Puff pastry appetizers
Puff pastry appetizers
These super easy puff pastry are quick to do and are different appetizers. You just need to decide the shape and what topping you will use before starting. One idea is to shape them differently and to choose three to four different toppings.
Traditional tarte flambée in wood-fire oven
Traditional tarte flambée in wood-fire oven
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.