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Scallops with Puréed Shallots and Black Peppered Tangerines

Seared scallops served over a smooth shallot purée, topped with peppered tangerine segments and a citrus brandy reduction.

SeafoodAppetiserFruitGourmetScallops
Estimated Nutrition
Calories
355.1
kcal / serving
1420.5 kcal total
Carbs
21.2g
per serving
84.8 g total
Fat
23g
per serving
92.1 g total
Protein
14.6g
per serving
58.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
knob of butter for searing scallops
15
g
Butter
knob for shallot purée
4
tbsp
Double Cream
15
g
Butter
melted for brushing tangerines
Fruits
6
piece
Tangerines
juice only
24
piece
Tangerine
segments
Liquids
2
tbsp
Brandy
for deglazing
NutsSeeds
1
pinch
Sea Salt
coarse
24
piece
Chives
pieces approx 1cm long
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
freshly ground
1
pinch
Black Pepper
for tangerines
OilsFats
1
dash
Olive Oil
for searing scallops
2
tbsp
Olive Oil
for shallot purée
Seafood
12
piece
Scallops
Vegetables
325
g
Shallots
peeled and thinly sliced

Method

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