User Login
Seared sea Scallops with orange
Seared sea Scallops with orange
4.1
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
A homemade recipe for perfect snacked seared sea scallops the French way. To get the right combination of a crispy golden-brown surface with a fresh tender scallop the best way is to snack them in a frying pan. Here the scallops are accompanied with an orange compote and cooked leek.

Ingredient List for 2 servings:
Button
6 Scallops
Button
2 Oranges
Button
1 Shallot onion
Button
3 Leeks
Button
3 tablespoons Butter
Button
1 pinch Salt
Button
1 pinch Pepper
Instructions:
Button
Start to prepare the leek fondue by cutting the leek in half. Then cut in thin slices.
Button
Cut the shallot onion in thin slices.
Button
Melt the butter in a frying pan and cook the leek and shallot onion on low heat for 20 minutes.
Button
Time to make the orange compote by start to peel the oranges.
Button
Cut in small cubes and pour in a casserole. Collect the juice as well and add 1 tablespoon of butter.
Button
Cook on low heat for a few minutes.
Button
Time to take care of the scallops. Remove the coral. Wash well and let them dry.
Button
Heat up a frying pan with 1 tablespoon of butter and snack the scallops 1-2 minutes on each side. They should be golden brown on the surface but tender on the inside.
Button
Serve immediate 3 scallops per plate together with the leek and orange compote.
A selection of recipes from the same country.
This recipe is from France
A traditional French cheese cake is made with a pie bottom and has a high fluffy cream cheese filling. This pie crust is made with some cacao powder which makes the cake different from its original.
A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.