Scallops with vanilla
4 servings
40 minutes
Scallops with vanilla are an exquisite dish of French cuisine that impresses with its sophistication and harmony of flavors. The history of this recipe originates from France's gastronomic tradition, where seafood is often paired with unexpected ingredients to create delightful contrasts. Tender sea scallops sautéed in butter infused with vanilla develop a caramelized crust and reveal their sweet-nutty notes. Lime and lemongrass add freshness and a slight tang to the dish, while the velvety wine-cream sauce enriches it with rich layers of flavor. This dish is perfect for a romantic dinner or festive gathering, surprising guests with its unusual combination of ingredients and true French charm.
1
For the oil (sauce), slice the onion and celery into thin pieces.
- White onion: 40 g
- Celery root: 30 g
2
Melt 10 g of butter in a saucepan and sauté the onion and celery slices until translucent.
- Butter: 100 g
3
Pour them with white wine. Add broth and reduce to 125 ml.
- Dry white wine: 125 ml
- Chicken broth: 250 ml
4
Strain the sauce through a fine sieve.
5
Season with salt, pepper, juice of half a lime, and zest of 1/4 lime to taste.
- Salt: to taste
- Freshly ground black pepper: to taste
- Lime: 1 piece
- Lime: 1 piece
6
Then blend together with cold butter (80 g).
- Butter: 100 g
7
Cut the vanilla pods in half lengthwise.
- Vanilla pod: 2 pieces
8
Season the flesh of the mollusks with salt, pepper, and lemon juice.
- Scallops: 12 pieces
- Salt: to taste
- Ground white pepper: to taste
- Lemon juice: to taste
9
Then sauté in butter with halved vanilla pods and lightly bruised lemongrass for 1-2 minutes on each side until golden.
- Butter: 100 g
- Vanilla pod: 2 pieces
- Lemon grass: 1 stem
10
Heat the oil with lime (the sauce should not boil).
- Lime: 1 piece
11
Place the scallops with lime butter on warmed plates and garnish with sliced vanilla pods.