Stéphane Reynaud

Saint– Jacques Poêlées

Seared Scallops

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Scallops, coral removed 18
  • Garlic 6 cloves
  • Cauliflower 1

Method

  1. Cook the chopped cauliflower in boiling salted water for 20 minutes. Drain, process briefly and season.
  2. Purée the rocket leaves with the juice of the lemon and the olive oil. Peel and slice the garlic and fry until it’s nice and golden. Sear the scallops on each side in olive oil.
  3. Place a mound of the rough cauliflower purée on a plate, arrange three