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Scallops with pureed shallots and black peppered tangerines Recipe

Ingredients

How to make it

  • For the shallot purée, warm the olive oil and add a knob of butter in a saucepan. Once bubbling, add the sliced shallots, cover and cook for 15 minutes without allowing to colour. Stir occasionally. To avoid the shallots sticking to the pan, add 3-4 tablespoons of water to the pan once the shallots have softened.
  • Add the cream and continue to cook for a further five minutes. Remove from the heat, season and then liquidise to a smooth purée.
  • Place the peeled tangerine segments on a lightly oiled baking tray, brushing each with melted butter and topping with black pepper.
  • To cook the scallops, heat a drizzle of oil in a large frying pan. Place scallops in the hot pan and add the knob of butter.
  • Cook for 1-1½ minutes. Once coloured with deep tinges on their border, turn them over and continue to cook for a further 1-1½ minutes. The scallops will be cooked medium-rare. Season each with a few granules of sea salt, and place to one side.
  • Pour away excess fat from scallop pan and return to heat. Add the brandy to the pan, and deglaze.
  • Place the peppered tangerine segments under a hot grill.
  • 8. Once the baking tray is almost dry, add the tangerine juice and boil quickly, allowing it to reduce in volume by at least half, to a syrupy consistency. Strain the syrup through a fine sieve.
  • Lay three tablespoons of warm shallot purée on each plate. Place a scallop on top of each, then place two warmed peppered segments on top of each scallop. Now drizzle the syrup over, finishing with two chives. Serve.

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