Drinking Calvados → Scallops flambéed with Calvados, salsify and clementine

Recipes

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 

Dilute 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. 

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