Make this recipe, inspired by a Ritz and Escoffier, vous allez être surpris de la délicatesse de cette sauce d’agrumes et de son caractère de pure soie ! Elle se marie à merveille avec les noix de Saint-Jacques, il faut juste prendre le temps pour tourner le fouet assez longtemps (30’) pour la produire, mais le résultat final est digne d’un plat étoilé J Enfin c’est ce qu’ils me disent !
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
