Seared Scallops, Citrus Butter Sauce MADAGASCAR MCHEF and Fried Shallots

  • 12 large scallops, remove the small nerve on the side! (Size U8)
  • 15 ml (1 tbsp) of grape seed oil
  • 2 shallots, finely chopped
  • 5 gr (1 tsp) of the herbs from MADAGASCAR MCHEF
  • 45 ml (3 tbsp) of softened butter
  • 1 navel orange or blood (zest and juice)
  • 1 lemon (zest and juice)
  1. In a large skillet over high heat, drizzle oil and add a knob of butter. Brown the shallots and sprinkle at the end the herbs from MADAGASCAR MCHEF. Transfer to a small bowl. Set aside.
  2. Zest the orange and lemon and squeeze the juice into another bowl. Set aside.
  3. Using paper towel, absorb as much water as possible to the surface of the scallops. In the same large skillet over high heat, drizzle oil and add a knob of butter and sear the scallops so that they do not touch.
  4. Color 30 seconds on each side to get a nice golden coloration, then place them on a plate covered with paper towels. Deglaze the pan with the mixture of citrus juice. Reduce to the third (1/3).
  5. Add the fried shallots and bind butter until a smooth, glossy sauce.
  6. Serve scallops on warm plates (3 scallops on each plate) and pour citrus butter sauce. Serve with a lemony mache salad. Enjoy!
Produits utilisés