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Grilled scallops flambéed with sambuca, baby sprouts with pears and berries

Name: Grilled scallops flambéed with Sambuca, baby sprouts with pears and berries
Prep time: 30 minutes
Yield: Recipe for 12
Ingredients: Giant scallop (u10); Sambuca; Butter; 35% cooking cream; Arugula young shoots; Raspberries; Strawberry; Pear; Orange; Lemon; Lime; Vegetable oil; Olive oil

APPETIZERS, Fish, Seafood & Shellfish

Giant scallops seared in butter and flambéed with Sambuca, served on a bed of young sprouts with a fruit salad.

Note

You can vary the baby sprouts as well as the fruits used based on what is in season where you are.

Try to avoid overcooking the scallops as they develop a chewy texture when overcooked.

Ingredients

Recipe for 12

Scallops

12 Unit(s)

Giant scallop (u10)

50 Ml

Sambuca

50 Gr

Butter

100 Ml

35% cooking cream

Fruit salad

1 Tray(s)

Arugula young shoots

1 Tray(s)

Raspberries

8 Unit(s)

Strawberry

1 Unit(s)

Pear

1 Unit(s)

Orange

1 Unit(s)

Lemon

1 Unit(s)

Lime

25 Ml

Vegetable oil

50 Ml

Olive oil

Olive oil
Vegetable oil
Salt and pepper
Butter

Preparation time: 30 min

Preparation

Zest the citrus and juice them.
Cut the strawberries in a brunoise (small cubes).
Quarter the pear, remove the core and then brunoise (small cubes).
Gently quarter the raspberries.
Scallops

In a hot frying pan or BBQ safe cast iron pan, melt the butter with a thread of oil. Season the scallops with sea salt and cracked pepper, then sear them until a nice golden color and flip them over. Add the sambuca and flambée! Cook for another 2-3 minutes. Remove the scallops and then add cream to the cooking liquid. Reduce slightly and season accordingly, set aside.
Salad

In a mixing bowl with a whisk, combine the citrus juice, salt, pepper, oil and zests. Add the baby sprouts and the fruits and stir gently so as not to break the raspberries.
Plating
In a rectangular plate, make a nice spread of sauce, place 3 scallops in a symmetrical line and then delicately place some salad on top of each of the scallops.