Scallops flambéed with Calvados, salsify and clementine
Preparation time : 15 minutes
Cooking time : 30 minutes
Serves 2
Ingredients
Scallops flambé :
2 small shallots
6 scallops
25 g of butter
30 ml of Calvados
90 g of cream
5 ml of lemon juice
Salsify purée :
7 “black salsify”
1 small onion
100 ml of coconut milk
5 g of ginger
salt and pepper
Roasted salsify :
3 salsify
15 g of butter
5 ml of lemon juice
Salt and pepper
Clementine syrup:
Juice of 8 clementines
½ lemon juice
2 tablespoons of sugar
1 tablespoon cornflour
Source
"Tranché" in RouenDilute cornstarch in a tablespoon of water, pour all ingredients for the clementine coulis into a saucepan and bring to the boil. Lower the heat to a simmer and cook until syrupy (3 to 5 minutes).
Peel the salsify (gloves recommended, it stains), cut them into sections of 7 to 10 cm. Brown 7 salsify in a saucepan with olive oil, coarsely chopped onion, and chopped ginger. Season with salt and pepper.
Add the coconut milk when the vegetables are well colored, lower the heat and blend once the vegetables are cooked. Adjust the seasoning.
In a saucepan, bring salted water to a boil and cook the 3 remaining salsify for 20 minutes. Once they are cooked, brown them in a saucepan with the butter, lemon juice, salt and pepper until they are nicely colored on all sides.
In a frying pan, sweat the sliced shallots in the butter, add the scallops, add salt and pepper and brown them on each side.
Add Calvados, then light a flame with a lighter. Once the flames are out, add the cream and lemon juice.
For the dressing :
Position 2 tablespoons of salsify purée in the center of the plate, place the roasted salsify on top, the scallops, cover with Calvados cream. Add some fresh samphire on top, then add the clementine coulis in a spiral pattern on top.
What is the Angels’ Share?
The “angels’ share” is the proportion of the volume of a spirit that evaporates during its ageing in barrels. Over the ageing process, the alcohol content will gradually decrease.
