Scallops with ginger and coconut sauce

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
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    Ingredients

    • Frozen speciality : Ginger - 0,5 dl
    • Frozen fruit purée, sugar added : Coconut - 0,5 dl
    • Frozen fruit purée 100% : Lime - 0,05 dl
    • Scallops - 4
    • Chicken broth - 1 dl
    • Tomato confit - 10 g
    • Butter - 1
    • Radishes - 2
    • Spinach - 20 g
    • Butter
    • Salt and pepper

    Season the scallops and sear quickly on both sides.

    Mix all the ingredients for the sauce and reduce until the required consistence is obtained.

    Blend and sieve through a chinois. Finish with a knob of butter. Season.

    Cut the radishes into 4 or 6 pieces. Fry quickly in the hot butter. Season.

    Sauté the spinach in a little butter. Season.

    Divide a little spinach on to flat plates or in ramequins, then the scallops.

    Pour the sauce around and garnish with a few sliced radishes.

    In this step

    PuréeSurgelée_Gingembre-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées

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