Pan seared Hokkaido scallops
In this recipe we marry the scallops with the natural flavour of the cherry tomatoes.
- 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
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.
- 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.
Calories: 123kcalCarbohydrates: 5gProtein: 2gFat: 11gCholesterol: 20mgSodium: 30mgFiber: 1gSugar: 3gVitamin A: 611IUVitamin C: 29mgCalcium: 18mgIron: 1mg