Gratinated Scallops with Saffron and Pear Sambal, with French Lemonade

5 from 3 votes
Total Time 3 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 172 kcal



  • 5 Scallops
  • Salt
  • Pepper from the grinder
  • 125 g Butter
  • 3 tbsp Diced shallot
  • 1 tbsp Chopped ginger
  • 3 pinch Grated saffron
  • 2 pinch Ground turmeric spice
  • 80 g Panko flour
  • 1 Organic lemon


  • 800 g Sweet potatoes
  • Salt
  • 80 g Creme fraiche Cheese
  • 1 tsp Grated ginger

Pear sambal

  • 1 Pear
  • 1 Red chilli pepper
  • 1 pinch Ground turmeric spice
  • 3 pinch Grated saffron
  • 3 tbsp Plum sauce
  • 2 tbsp Lime juice
  • 1 pinch Salt


  • Chili threads

French lemonade (aperitif)

  • 5 cl Lillet
  • 4 cl Tonic water
  • Grapefruit pink
  • 10 Ice cubes



  • Rinse the 5 large scallops without corail, pat dry and season with salt and pepper. Put aside. Dice the shallot and blanch. Finely grate the peel of the organic lemon and only use the zest. Beat the butter until frothy, then stir in the remaining ingredients for the scallops. Shape the mixture into a roll, wrap it in foil and let it cool in the refrigerator for at least 3 hours.


  • For the puree, peel the sweet potatoes, wash them, dice them and cook them in salted water until they are soft. Allow to evaporate, add crème fraiche and ginger. Puree finely in the blender. Season to taste with salt.

Pear sambal

  • For the sambal, peel the firm pear and dice it finely. Core the chilli pepper, finely dice. Mix all ingredients for the sambal and season with salt.
  • Preheat the oven to 220 ° C. Cover the scallops with a thin slice of chilled saffron mixture. Baked with top heat for about 5 minutes. To serve, put some chilli and pear sambal on the plates. First distribute the sweet potato puree, then the gratinated scallops. Serve garnished with dried chilli threads.

French lemonade (aperitif)

  • Mix the lillet and tonic in a glass. Add 2 ice cubes and garnish with a slice of grapefruit. Can be served as an aperitif before a meal.


Serving: 100gCalories: 172kcalCarbohydrates: 17.2gProtein: 2.7gFat: 9.6g
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Written by John Myers

Professional Chef with 25 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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