Scallops with citrus butter

Scallops with citrus butter

5  Servings
Difficulty:

Scallops with citrus butter: a refined combination of tender scallops and tangy citrus butter. This elegant and fragrant dish brings a touch of sunshine to the plate, perfect for festive meals or gourmet dinners.

Ingredients

INGREDIENTS

  • 30 scallops
  • 1 knob of melted butter
  • Some salad leaves (arugula type)
  • Some Parmesan shavings
  • Salt, pepper 

Citrus butter:

  • 1 orange
  • 1 grapefruit
  • 150 g of butter
  • 5 cl of white wine
  • 25 cl of liquid cream 1 shallot
  • Salt, pepper 

Preparation

Prepare the citrus butter:

Mince a shallot and reduce it in white wine. Squeeze the orange and grapefruit.

Once the white wine has evaporated, add the cream and fruit juice to the shallots.

Reduce the mixture by half, at a gentle boil.

Season with salt and pepper, then add the butter cut into pieces.Emulsify with an immersion blender and keep warm.

Preheat the plancha to 220°C (428°F) then butter the plate using a brush.

Cook your scallops on your hot Plancha for about 1 minute on each side.

Season with salt and pepper.

Present in the shells and decorate with some salad leaves (arugula type) and Parmesan shavings to bring a colorful and flavorful touch to your recipe.

Serve the citrus butter separately in a sauce boat, and accompany your scallops with saffron rice with peas.