Summary

Ingredients

• 12 scallop (s)
• 3 orange (s), (one which is untreated)
• 3 tablespoon butter
• 100 ml white wine
• 100 ml fish stock
• 4 cl vermouth, drier
• 3 tablespoon lemon juice
• 10 grains pepper, pickled greens
• 1 tablespoon basil leaves (cut into strips)

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Instructions

1. About 1 tablespoon of an orange. Peel off the zest (fine strips). Peel and fillet all oranges (including the white skin). Catch the juice in the process.
2. 2 tablespoon. Bring the orange juice, white wine, wormwood, lemon juice and fish stock to the boil in a saucepan. 2 tablespoon. Stir in butter and season with salt. Add orange fillets and peppercorns, keep warm.
3. 1 tablespoon. Heat the butter in a pan and fry the scallops over a low heat for about 4 minutes, turning once.
4. Serve the scallops with the orange sauce, basil, orange zest and spring onion rings.
5. A light risotto or baguette goes well with this