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Scallops with passion fruit vinaigrette

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Ingredients for 4 servings:

  • 12 scallops
  • 1 tsp fleur de sel
  • ½ tsp curry powder
  • 1 tbsp olive oil
  • 1 tsp honey
  • 3 tbsp olive oil
  • 1 tsp white wine vinegar, milder
  • Salt
  • Cayenne pepper
  • 5 stalks of chives
  • 5 stalks of coriander
  • 2 passion fruit(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

quick starter

Halve the passion fruit and remove the pulp with a spoon. Purée and pass through a sieve. Add the salt, honey, vinegar, and cayenne pepper, mix, and stir in 3 tablespoons of olive oil. Finely chop the chives, finely chop the coriander leaves, and toss with the vinaigrette. Rinse the mussels and pat dry. Mix the fleur de sel and curry powder and season the mussels on both sides. Heat 1 tablespoon of oil in a non-stick pan, sear the mussels for 1 minute on each side, and toss with the vinaigrette. Serve with baguette; this one is in a glass with a piece of grilled zucchini.

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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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