Scallops with Orange and Ginger Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 scallop (s)
- Lemon juice
- Pepper, black
For the sauce: (orange and ginger)
- 1 piece (s) ginger, the size a walnut, peeled, finely grated
- 1 shallot (s), finely chopped
- 2 tablespoon oil, (walnut oil)
- 1 teaspoon vinegar, (sherry vinegar)
- 1 tablespoon jam, (orange jam)
- Pepper, black, ground
- Berries, pink, ground
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Season the scallops with lemon juice and black pepper.
- Heat the butter in a small pan and fry the mussels for 2 minutes on each side and keep warm.
- For the sauce, heat the oil in the same pan, sauté the ginger and shallot cubes until translucent, deglaze with the sherry vinegar, dissolve the jam in it, mix with black pepper and ground pink berries and serve as a mirror on the plates. Arrange the scallops on top.
- If necessary, season the lamb`s lettuce with a little lemon juice and add as a garnish.
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