Noix de St Jacques relevées au sel marin aux herbes « le Guérandais », endives au jus d’agrumes émulsionné
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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 avec Flavored salt

Ingredients

Serves 4

20 scallops

  • 4 sprigs rosemary
  • 4 endives cooked in white stock
  • 100gr snow peas, finely julienned
  • 50gr sugar
  • 100gr butter
  • OLIVE OIL
  • 1 tsp Le Guérandais sea salt with herbs, freshly ground pepper
  • ½ bunch chives
  • For decoration: 12 dried kumquat slices
  • CITRUS JUICE
  • 3 oranges
  • 1 pomelo
  • 1dl olive oil

Preparation

  1. Citrus juices

    Reduce the juice from the 3 oranges and the pomelo to a syrupy consistency. Whisk with olive oil.

  2. Progression

    Make 4 scallop skewers with the rosemary sprigs and color them in olive oil. Season with Le Guérandais Guérande herb salt and pepper.

  3. Cut endives in 2 and caramelize with butter and sugar.

  4. Quickly sauté the julienne of snow peas in a frying pan with a little olive oil. Season with Le Guérandais Guérande Herb Salt.

  5. 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.

  6. Suggestion

    Garnish with kumquat slices and chive sticks.

Appli

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