Vanilla Scallops

Thursday was Someone Special’s birthday. Pressure was on to try to wow her with culinary delights. After the mandatory and oh so French croissants for breakfast, I had to prepare a “light” lunch. You will soon see that the light part only had to do with quantity but, in theory, you can eat anything and be healthy if you do it in … hum … moderation.

After looking around for appetizing recipes, I decided on the “Vanilla Scallops”

It was delicious! I highly recommend this fairly easy recipe.

Vanilla Scallops

For 2

  • 6 scallops – The original recipe calls for scallops in their shell and to be served with the orange part called “coral” in french that you almost never can buy in the US because scallops get cleaned up at the fish monger’s. You would have to buy them live.
  • 2.7 oz of butter
  • 2 big spoons of créme fraiche
  • Dill
  • 2 Leeks
  • 2 carrots
  • 1 Orange
  • Fleur de Sel
  • Pepper
  • Shells from the scallops if you can get your hands on them. I decided on that dish too late to get that special order in at the fish market.

Pre-heat your oven at 400 degrees F

Prepare a julienne with with the leeks and carrots that you will start to cook by boiling them. I used some of those Chinese bamboo basket, it did the trick. Boil them for 3 minutes.

Finely mince the dill and reserve it.

Throw the orange zest in boiling water and blanch them for a minute, pass them in a colander and reserve it.

Dress the scallop shell with leeks and carrots (you can see on the picture that I did this in a ramequin), and  set the scallops on top. Pepper them lightly and cover with the other part of the shell (obviously didn’t do that either). Put them in the oven for 10 minutes.

Melt the butter along with the vanilla (scrape the bean for the seeds and leave the bean to infuse during cooking) in a bain marie. I believe bain marie is water bath in English. Throw the orange zest and dill and let it all infuse on light heat for 3-4 minutes.

Take the butter off the stove pass it in a sieve. Add the créme fraiche then whip the mixture vigorously to make it homogeneous.

Cover the scallops with the cream, set a branch of dill on top for decoration and serve immediately.

Easy and fairly quick to prepare. Take my word for it, this was good!

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