Pan seared Hokkaido scallops
In this recipe we marry the scallops with the natural flavour of the cherry tomatoes.
EQUIPMENT (click pictures for details)
Ingredients
- 16 pcs pcs scallop meat
- 2 tbsp clarified butter
- For the tomato coulis:
- 500 gr cherry tomatoes
- 1 tsp herbes de Provence
- 1 tbsp olive oil
Instructions
The coulis
- Preheat the oven to 180°C and arrange the halved cherry tomatoes on a baking tray.
- Drizzle the olive oil over the tomatoes and season with salt, pepper and herbes de Provence.
- Bake for 30 minutes or until the tomatoes have released their juices and their skins are starting to blister.
- Transfer the baked tomatoes with the extracted juice into the blender. Adjust the thickness with some water if required and season to taste. Pass the tomato purée through a thin mesh sieve.
The scallops
- Pat dry the scallop meat on a kitchen towel.
- Sear the scallops in clarified butter over a high heat and season to taste.
Notes
- Clarified butter can hold a temperature of up to 170° C for frying compared to regular butter which burns at 120°C.
- Clarified butter can be made in advance and stored in the fridge for up to a month.
- You will only get a nice brown crust on the scallops if they are completely dry and your pan is really hot.
Nutrition for 1 portion
Calories: 123kcalCarbohydrates: 5gProtein: 2gFat: 11gCholesterol: 20mgSodium: 30mgFiber: 1gSugar: 3gVitamin A: 611IUVitamin C: 29mgCalcium: 18mgIron: 1mg
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