Grilled scallops with ginger and laurel

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
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    • Frozen fruit purée, sugar added : Ginger - 70g
    • White part of Scallops - 12p
    • Fresh cream - 40cl
    • Leek - 100g
    • Onion - 40g
    • Butter - 125g
    • Shrimp broth - 16cl

    Season the scallops with salt and pepper. Put a laurel leaf on top of each scallop. Fry the scallops in hot oil.

    Cut the leeks into the desired shape and braise in hot butter.

    Cut and braise the onion in the butter with the remaining laurel leaf. Deglaze with the shrimp broth, the ginger, and cream. 

    Let it reduce until you obtain the consistency you want.

    Finish the sauce with butter and add ginger if needed.


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