Scallops with julienned vegetables
Impress your guests with this easy and artfully plated scallop with julienned vegetables served in its shell. Serve this at your next soiree.
1. Wash and cut the zucchinis into extra fine strips. Peel the carrots and the turnips and julienne them. Place the vegetables in a casserole filled with boiling water with a pinch of coarse salt and blanch for 1 minute. Remove the vegetables with a slotted spoon and run other cold water. Set aside.
2. Heat the butter in a pan and brown the scallops for 2 minutes on each side. Season with sea salt and pepper. Keep warm and set aside.
3. Heat the vegetables in the pan for 2 minutes. Place 3 scallops into their shells surrounded by vegetables. Decorate with a sprig of dill and fish roe.
4. Sprinkle the sauce on the setting. Serve the shells on plates covered with coarse salt.
Photo credit : Sucré Salé
