Scallops
with Madagascar Bourbon Vanilla
The Noix de Saint Jacques, an essential part of French gastronomy.
Scallops are renowned for their lightness and finesse, and their tender texture and delicate flavor make them an ideal choice for light, balanced dishes. This is the perfect recipe for a special occasion: Valentine’s Day dinner for lovers, a family meal for Christmas, New Year’s Eve or simply for gourmet pleasure!
Ingredients for 4 people
- 12 Scallops
- 1 pod of Madagascar Bourbon vanilla
- 15 cl full cream
- 20 g butter
- 1 shallot
- 1 tablespoon olive oil
- Salt and pepper to taste
Preparation
- Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Finely chop the shallot.
- Make the vanilla sauce
In a small saucepan, melt 10 g butter. Add the shallot and sauté over low heat until translucent (without browning). Add the cream, vanilla seeds and pod. Simmer over low heat for 5 minutes. Remove the vanilla pod, adjust the seasoning with salt and pepper, then set aside. - Cook the scallops
Heat the olive oil and remaining butter in a frying pan. Sear the scallops over high heat for 1-2 minutes on each side, until golden on the outside but still soft throughout. Season lightly with salt and pepper.
Presentation
- Arrange the scallops on the warmed plates. Drizzle with vanilla sauce.
- Suggested accompaniment
Serve with mashed Jerusalem artichokescreamy risotto or crunchy vegetables for a colorful touch.
Find our products to make this recipe on our website Le Monde de la Vanille
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