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Le Cordon Bleu News, 02/16/2010
Seared Tasmanian Scallops with a Blood Orange and Cardamon Beurre Blanc
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Cuisine Recipe

 

Scallops

Beurre Blanc

Ingredients:

1 eschallot (finely diced)
100 mls dry white wine
100 mls fish stock
100g unsalted butter (cold, cubed)
1 blood orange juiced
1Cardamon Pod (crushed)

Method:

  1. Sweat the eschallots until translucent.
  2. Add the white wine, lightly crushed cardamon pod and orange juice.
  3. Reduce the liquid by two thirds.
  4. Add the fish stock and also reduce by two thirds.
  5. Strain the liquid.
  6. Whisk in the cold cubed butter until the sauce reaches a coating consistency.
  7. Season.

Scallops

Ingredients:

3 scallops with shells
50g carrot Julienne
50g red capsicum Julienne
50g zucchini Julienne
2 slices of pancetta
1 blood orange (can be substituted with a normal orange)
100g baby mesclun leaves
30mls virgin olive oil

Method:

  1. Remove scallops from shells, wash shells.
  2. Grill pancetta until crispy and break into smaller pieces.
  3. Peel and segment oranges.
  4. Season and sear scallops in a hot pan.
  5. Remove and drain.
  6. Toss carrot, capsicum and zucchini in a hot pan until lightly cooked, season.
  7. Place a small pile in each shell, top with a scallop and lightly coat with Beurre Blanc.
  8. To garnish lightly toss the salad leaves in olive oil.
  9. Place segments of orange on plate, top with salad and pancetta.

 

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