Apricot Salad with Scallops
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 scallop (s), raised, without corail
- 12 large apricot (s)
- 4 tablespoon olive oil, fruity
- 1 lemon (s), the juice it
- Black pepper from the mill
- Salt (fleur de sel)
- Clarified butter for frying
- 1 splash white wine, drier, if necessary
Print Recipe
Pin Recipe Instructions
- Boil the apricots for 2 minutes, remove from the water, let cool down completely, peel and cut into thin slices. Arrange the slices in a fan shape on flat plates.
- Sour the scallops with a few drops of lemon juice and fry them in hot clarified butter.
- Remove from the pan and place 3 of each of the mussels in the middle of a plate with apricot wedges. Deglaze the roast set with the rest of the lemon juice and, if necessary, a splash of white wine, mix with the olive oil. Pour the oil over the salad, grind some pepper over it and sprinkle a few grains of fleur de sel over it.
- Serve lukewarm.
- A Chardonnay or a fine champagne goes well with it.
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