Scallops and citrus
A fragrant starter
You will need: (for 2 people)
- 8 scallops
- 4cl white wine
- 2 oranges
- 1 pink grapefruit
- 40g of butter
- Chives
- 1 tablespoon hazelnut oil
- 4cl combava and Madagascar vanilla vinegar
- Salt & Pepper
- Rinse the citrus fruits. Grate ¼ of the zest from one orange and set aside.
- Cut the orange in half and squeeze it.
- Peel the other orange and the pink grapefruit and remove the segments by passing the knife between the white membranes of the fruit.
- Preheat the oven to 150°C.
- Heat the oil in a non-stick pan and add a knob of butter. As soon as it melts, add the scallops.
- Cook them for 1 minute on a high heat, then remove them from the heat and place them in a dish. Turn off the oven and place the dish inside to keep them warm.
- Discard the fat in the pan and pour in the citrus juice, combava and vanilla vinegar and white wine.
- Deglaze the scallops, stirring with a spatula, then add the zest and the orange and grapefruit segments.
- Leave to simmer for 5 minutes to concentrate the flavours, then add the remaining butter, stirring gently until the sauce simmers.
- Place the scallops on plates, top with the citrus butter, garnish with chopped chives and serve immediately.
Tip: This recipe can also be created with pink vinegar, lemon and ginger or aphrodisiac balsamic.
