Roasted Scallops with a Selection of Chicory, Oranges, Chicken Sauce & Xérès Vinegar

by Laurent Andre

20 Scallops 
6 Baby chicory 
3 Chicories 
2 Carmine chicories
1.5cl Veal stock
Juice of 2 oranges 
1/2 Bunch spring onions, chopped 
Xérès vinegar
Salt and pepper
Olive oil 
Chicken stock
Soft butter

1. Finely chop 2 pieces of chicory and gently place them into a pan with the olive oil and orange juice. Season with salt and pepper.
2. The vegetables will naturally release some of their own water. Cover the pan and cook until the water has evaporated.
3. Cut the baby chicory into halves. Then, in a separate pan, place them flat side down, drizzle them with olive oil and deglaze with the orange juice. Finish the baking with some chicken stock. (Note: Use your own eye to judge. Not too much because you don’t want to boil the chicory but enough to add flavour and infuse the leaves, allowing them to confit slightly). Season with salt and pepper.
4. Heat the veal stock and adjust the seasoning with the sherry vinegar to taste. Then add a little butter to the pan. This will make the sauce.
5. Pre-heat a pan to a medium-high heat. Add a little olive oil. Once hot, season the scallops with salt and pepper and add them to the pan. Pan fry for 2-3mins on each side, creating a lovely golden brown colour on each side of the scallops and heating them through. 
6. Cut the third chicory and crush the carmine chicories to make beautiful raw ‘feathers’ for the decoration. This will look beautiful and will also add a fresh, vibrant taste to the dish.
7. To serve, arrange the chicory in a straight line in the center of the plate. Place the scallops on top, along with the chopped chives, salt and the halved confit baby chicory. Artistically arrange the carmine chicory ‘feathers’ around the other ingredients. Finish by drizzling the sauce over the dish. Et voila! Bon appetit! 

Serves 4

Laurent Andre is the Executive Chef at Café De La Paix, Paris. 

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