Make this recipe, inspired by a Ritz Escoffier school recipe; you will be surprised by the delicacy of this citrus sauce and its pure silk character! It couples perfectly with scallops but you just have to take the time to turn the whisk long enough (30 ') to make it; the end result is worthy of a Michelin star cuisine dish :) At least that's what them tell me! ;)
In two words:“The sovereign and his court retreated in the South, disdaining the altar of the Earth and the Harvest”.
To Start...
difficulty – easy
preparation– 5’
cooking - 30' (for the sauce) + 10' (pour les noix de Saint-Jacques)
serves - 2
To Sum-up...
Ingredients
- 7 big scallops (fresh or frozen)
- 1 grapefruit
- 3 oranges
- the zest of one orange
- 1 teaspoon of olive oil
- 10gr of unsalted butter
- 1 small clove of garlic
- gros sel ou de la fleur de sel, Kampot black pepper
Steps
For the sauce
- Zest (take off the zest) from one orange
- Press the grapefruit and the oranges ans pass the juice from the sieve
- Put the juice into a sauce pan in high heat
- Start boiling the juice and stirring it constantly with the whisk for 30’
- From time to time take off the foam that is created on top of the juice
- Slowly the juice is going to be reduced and at the end you will have a sauce that is a bit syrupy
- Once the syrupy sauce produced, put it in a bowl and add the olive oil, a pinch of salt, and 5 turn mill of Kampot black pepper
- Emulsify everything with the whisk
For the scallops
- Si elles sont fraiches :
- Melt the butter in a pan
- Add the pressed garlic and stir a little bit
- Add the scallops and turn them upside down every minute or so for a total of 10’ in medium heat
- At the end of cooking, add the orange zest and cook it for a little bit with the scallops
- Si elles sont congelées :
- Thaw out the scallops in a pan at medium heat
- Add the butter and continue to stir at medium heat
- Add the pressed garlic
- Turn the scallops upside down every minute or so for a total of 10’
- Add the zest towards the end of cooking and cook it a little bit with scallops
Bring it all together
- Put the scallops in a dish
- Pour the sauce on top of them
- Serve with two endives braised in butter with a little bit of sauce on them
- Enjoy :)
Inspiration
Today's Scallops caramelized endives and citrus vinaigrette in the book:
- Ritz Escoffier Paris. 100 leçons de cuisine de l’École Ritz Escoffier, Éditions de La Martinière, Paris, 2016, p.107
o-o C'est si bon ! o-o
- Categories: Fish, For Beginners, Recipes, Savory Food
- Ingredients: garlic, butter, olive oil, scallops, orange, grapefruit
