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Starters and side dishes
,
Holiday season
Pan-seared scallops and chablis séguinot-bordet
Portions:
4Preparation:
5 minCooking:
3 minIngredients
Vinaigrette
- 45 ml (3 tablespoons) honey
- 1/2 bunch dill, chopped
- 30 ml (2 tablespoons) white balsamic vinegar
- 45 ml (3 tablespoons) olive oil
- Salt and pepper to taste
- 250 ml (1 cup) apple juice
- 2 g xanthan gum
- 4 g Versawhip
- 4 U10 scallops
- 30 ml (2 tablespoons) Mycryo cocoa butter
- Fleur de sel and pepper to taste
Apple foam
Scallops
Preparation
- Using a hand blender, combine all dressing ingredients.
- Using a stand mixer, whip apple juice with xanthan gum and Versawhip until frothy.
- Sprinkle scallops with cocoa butter. In a hot, fat-free nonstick skillet, sear scallops 1 1/2 minutes on each side. Season with salt and pepper.
- Place a scoop of apple foam and a scallop on each plate. Drizzle with vinaigrette.
This recipe is courtesy of Chef Jonathan Garnier, Executive Chef of La Guilde Culinaire in Montreal.
Portions:
4Preparation:
20 min.
Starters and side dishes
,
Main courses
,
Lunchtime
,
Summer recipes
Fennel and apple tartar
Portions:
4 portionsPreparation:
30 minutesCooking:
30 minutes
Starters and side dishes
,
Main courses
,
Holiday season
Foie gras and maple-apple crumble
Portions:
6