7 Summer Mains: An assortment of Scallops and glazed carrots
updated the 30 April 2015 à 20:06Try this refreshing summer main featuring scallops and carrots- it’s quick and easy to make too!
Preparation time: 30 min
Ingredients:
– 20 carrots
– 10 cl of carrot juice
– 1 purple carrot
– 12 scallops
– Butter 170 g
– Sugar 12 g
1. Scrape the carrots , cut them and put them in a pan.
2. For foam, bring carrot juice to boil, add in the chopped ginger and butter.
3. Emulsify with a blender . Keep at the corner of the stove.
4. In a skillet cook the scallops with the browned butter for 1 minute on each side and let stand a few minutes on a rack.
5. Peel the purple carrot mandolin or thinly slice and fry the chips for thirty seconds in the frying oil at 180 ° C.
6. Drain and season with salt.
7. Pour mixture into the bottom of a soup plate – glazed carrots, 3 scallops, and finish by emulsifying and foaming the dish all around.
Decorate with a few chips.
Difficulty:
• 10 cl chicken stock (or water) • 10 g ginger chopped chives
• 6 g salt • Cooking oil • Sea salt and freshly ground pepper
Bon Appetit!
Continue reading our report on summer mains:
Cucumber Club sandwich with Mozzarella and Haddock
Tagliatelle with zucchini, arugula and a delicious herb sauce
Asparagus Hotdog with a béarnaise sauce
Chicken paired with carrot puree
