PAN FRIED SEA SCALLOPS FLAMBEE WITH WHISKY
ORANGE DRESSING
Ingredients for 4 persons:
• 12 large fresh sea scallops
• Fresh crispy salad or rocket salad
• A nut of butter
• A spoon of olive oil
• TD’s Orange dressing
• 8 cl Whisky
• Chives or spring onions
• A handfull of Sun blush tomatoes
• 4 large chargrilled artichoke
• Salt & pepper
Preparation:
• Prepare the scallops by taking off the fresh membrane around the scallops to avoid them shrinking during cooking (cut the scallops in half if they are large ones)
• Prepare your salad and place in the centre of each plate
• Cut the char grilled artichokes in 4 pieces (keep aside)
• Cut the sun blush tomatoes if they are large ones (keep aside)
• Cut finely the spring onion ( keep aside)
To serve:
• Pace the artichoke onto the salad
• Place the sun blush tomatoes onto the salad
• Heat up a pan, place the butter to melt with a bit of olive oil
• Fried the scallops for just a couple of minutes each side. Salt & pepper
• When nicely gold, pour the Whisky on one side of the pan and put it to flame.
• Remove the scallops from the pan and place them onto the salad
• Pour some orange dressing into the hot pan, reheat and pour onto the salad
• Sprinkle the spring onions on the top
• SERVE
Sounds delicious! Thanks Thierry.
If you like this, you'll love TD's Salon de Thé and Patisserie, click here for more information
