Scallops seasoned with Le Guérandais sea salt and herbs, endives with emulsified citrus juice
Serves
4
Difficulty
Medium
Preparation
45 min
Cooking
min
Budget
Pricey
Ideal with Flavored salt
Ingredients
- 4 branches de romarin
- 4 endives cuites au fond blanc
- 100gr de pois gourmands en fine julienne
- 50gr de sucre
- 100gr de beurre
- HUILE D'OLIVE
- 1c.à café de sel marin aux herbes Le Guérandais, Poivre du moulin
- ½ botte de ciboulette
- Pour la décoration : 12 rondelles de kumquat séchées
- JUS D'AGRUMES
- 3 oranges
- 1 pomelo
- 1dl huile d’olive
Preparation
-
Citrus juices
Reduce the juice from the 3 oranges and the pomelo to a syrupy consistency. Whisk with olive oil. -
Progression
Make 4 scallop skewers with the rosemary sprigs and color them in olive oil. Season with Le Guérandais Guérande herb salt and pepper. -
Cut endives in 2 and caramelize with butter and sugar.
-
Quickly sauté the julienne of snow peas in a frying pan with a little olive oil. Season with Le Guérandais Guérande Herb Salt.
-
Dressage
Place each scallop skewer on a plate. Arrange the julienne of snow peas and endives harmoniously. Dress with citrus vinaigrette and Le Guérandais herb salt. -
Suggestion
Garnish with kumquat slices and chive sticks.
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