Scallop carpaccio, beurre noisette and pear Recipe


Put 4 big scallops in the freezer for 1 hour, which will make it easier to slice

Bring 25ml Calvados and a splash of water to the boil with 1/2 tbsp caster sugar and boil for 5-8 mins to make a light syrup

Peel a pear and cut lengthwise in 1/2 cm slices, then cut into cubes, marinate in 1 tbsp apple vinegar

Hack 10g hazelnuts and fry them in 1 tbsp olive oil with a pinch of sea salt till golden brown

Slice the scallops very thinly and plate. Cover with pear cubes.

Then heat 15g salted butter, add 1 tbsp hacked rosemary and fry till the butter is foamy, golden brown and smelling nutty

Pour the hot butter over the scallops, follow up with dripping the Calvados syrup and finish with the hazelnuts (which I forgot on the photo) and some cress


(Here the original recipe in Dutch)



from simple food, looking good
Scallop carpaccio, beurre noisette and pear Recipe

from Sweet Cake

Scallop carpaccio, beurre noisette and pear Recipe https://sweetteabiscuits.blogspot.com/2023/08/scallop-carpaccio-beurre-noisette-and.html

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