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Le Cordon Bleu News, 01/24/2008
Recipe-Seasoned scallop
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A pre-appetizer for party

Suggested by Laurent Beltoise, chef of Le Cordon Bleu-Sookmyung academy

*Ingredients(Serves 4) 4 big scallops/1 shallot or red onion/ 1 or 2 slices of Serrano ham/ Spice mix(Paprika and ginger powder 4 :1)/ Salt/ Olive oil/ Sheey vinegar/ Bamboo skewer


1.Add mixed spice, salt and peper to scallops.

2.Heat frying pan with olive oil and sear both sides of the scallops. Then put scallops on kitchen towel.

3.Wrap scallops with ham, adding sliced shallot or red onion.

4.Add a few drops of olive oil and vinegar.

5.Decorate the scallops with chives(or leeks) for colour and flavour.

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