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Scallops on chicory confit with passion fruit

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Ingredients for 4 servings:

  • 16 large scallop(s) without coral
  • 8 chicory, cut into strips
  • 6 Passion fruit, juice and seeds
  • 6 orange(s), juice
  • 40 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Light exquisite starter

Squeeze the oranges and pour the juice into a sauté pan. Add the chicory, passion fruit juice, and seeds. Season with pepper and simmer over low heat for about 20 minutes. Season the scallops with pepper and a little salt. Fry in hot butter for about 1 minute on each side. Arrange the chicory on 4 plates and arrange the scallops on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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