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Scallops With Pureed Shallots And Black Peppered T... Recipe

Scallops With Pureed Shallots And Black Peppered T... Recipe

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Scallops With Pureed Shallots And Black Peppered T...

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Ingredients

Count

Nutrition

333

Calories

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Ingredients:

Serving

12 scallops
olive oil
knob of butter
coarse sea salt
2 tbsp brandy
6 tangerines , juice only
1 cm/0.5in thick chives
for the shallot puru00e9e
2 tbsp olive oil
knob of butter
325 g/12oz shallots, peeled and thinly sliced
4 tbsp double cream
salt and freshly ground black pepper
for the tangerines
24 tangerine segments
oil, for greasing
butter, for brushing
black pepper

Directions:

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 1-11/2 minutes. Once coloured with deep tinges on their border, turn them over and continue to cook for a further 1-11/2 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	332.8 Kcal (1393 kJ)
Calories from fat	149.9 Kcal
		% Daily Value*
Total Fat	16.66g	26%
Cholesterol	54.3mg	18%
Sodium	469.18mg	20%
Potassium	418.4mg	9%
Total Carbs	33.25g	11%
Sugars	6.5g	26%
Dietary Fiber	2.44g	10%
Protein	10.36g	21%
Vitamin C	6.5mg	11%
Iron	1.5mg	9%
Calcium	41.8mg	4%

Amount Per 100 g
Calories	182.41 Kcal (764 kJ)
Calories from fat	82.16 Kcal
		% Daily Value*
Total Fat	9.13g	26%
Cholesterol	29.76mg	18%
Sodium	257.16mg	20%
Potassium	229.32mg	9%
Total Carbs	18.23g	11%
Sugars	3.56g	26%
Dietary Fiber	1.34g	10%
Protein	5.68g	21%
Vitamin C	3.6mg	11%
Iron	0.8mg	9%
Calcium	22.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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