Langoustines with vanilla sauce
2 servings
60 minutes
Langoustines with vanilla sauce are a refined dish reflecting the gastronomic boldness of Yugoslav cuisine. Seafood infused with the aroma of vanilla creates an exquisite flavor combination—the sweet-spicy note enhances the tenderness of the langoustines and scallops. Historically, seafood has held an important place in the coastal regions of the Balkans, and the addition of vanilla brings a modern interpretation to classic motifs. A dry white wine complements the composition, turning the sauce into an elegant accompaniment. The dish is served on a light cushion of fresh salad leaves, cherry tomatoes, and finely sliced fennel, creating a crunchy texture and refreshing contrast. The lemon acidity completes the flavor harmony, making it an ideal choice for a romantic dinner or gourmet experiment.
1
Thaw the langoustine and clean it (remove the intestine from the back).
- Langoustines: 6 pieces
2
Thaw the scallop. This salad can be made without the scallop, but I had it in the fridge, so I decided to add it.
- Sea scallops: 6 pieces
3
So, wash the lettuce leaves, dry them, and arrange them on plates, adding halved cherry tomatoes and thinly sliced fennel.
- Mixed salad leaves: 50 g
- Cherry tomatoes: 8 pieces
- Fennel: 20 g
4
We place a pan on the heat and add a drop of olive oil. When the pan heats up, we add the langoustines and quickly fry them for 10-15 seconds on each side, then we fry the scallops for the same time. Next, we pour in the wine, take a vanilla pod, split it open, and extract the flavorful 'dots' to add to the pan with the wine and seafood. We reduce the heat and wait for the sauce to slightly evaporate.
- Langoustines: 6 pieces
- Sea scallops: 6 pieces
- Dry white wine: 70 ml
- Vanilla pod: 1 piece
5
We beautifully arrange the seafood on prepared plates with herbs and cherry tomatoes, drizzle with lemon, pour with sauce from the pan, and optionally sprinkle with pine nuts.
- Lemon: 20 g