John Myers
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Scallop Onion / Lemon
The perfect scallop onion / lemon recipe with a picture and simple step-by-step instructions.
For the onion vegetables:
- 5 Pc. Onion red
- 3 Pc. Onion white
- 7 Pc. Spring onion
- 2 tsp Sugar
- 20 g Butter
- 1 Pc. Vanilla pod
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- Salt and pepper
For the lemon butter:
- 60 g Butter
- 4 tbsp Freshly squeezed lemon juice
- 2 tsp Grated lemon peel
- 2 leaf Lemon balm fresh
- 2 tsp Turmeric powder
For the lemon foam:
- 20 g Butter
- 2 Pc. Shallots
- 500 ml White wine
- 4 tsp Freshly squeezed lemon juice
- 4 Pc. Egg
- 1 Msp Sugar
- Salt and pepper
- Score the scallops lightly crosswise on the surface with a knife and refrigerate again.
The onion vegetables:
- Peel, halve and thinly slice the onions. Wash the spring onions and cut into thin rings.
- Place a pan on the stove and set it on medium heat. Put the sugar in the pan and let it turn golden yellow. Now add half of the onion vegetables and fry until golden.
- Just before serving, add the rest of the onion vegetables and sauté. Season the vegetables with pepper and salt.
The lemon butter:
- Put a small saucepan on the stove. Melt the butter with all the ingredients. Thicken the lemon butter with a hand blender.
The lemon foam:
- Drain the butter in a saucepan and sauté the peeled, diced shallots. Deglaze with the white wine and add the lemon juice. Boil at high temperature for 10 minutes.
- Beat the eggs and mix with the sauce. Sift into a bowl and let cool slightly.
- Boil water in a large saucepan, remove from the hob and place the bowl in it. Beat with a hand blender until an airy foam has formed. Remove the bowl from the water bath and briefly continue to beat the sauce.
The scallops:
- Drain the butter in a pan. Add the thyme, rosemary, the pulp of the vanilla pod and the pods. Place the scallops with the incised surface in the pan and fry until golden on both sides. Season with pepper and salt.
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