Summary

Ingredients

• 1 shallot (s), finely chopped
• 1 clove garlic, finely chopped
• 1 sprig tarragon, chopped
• 1 teaspoon mustard, hotter
• 1 orange (organic)
• 0.25 liter ¼ vegetable stock
• 5 threads saffron
• 2 teaspoon lobster paste (fish shop)
• 50 ml vermouth (Noilly Prat) or dry white wine
• 2 tablespoon sour cream or crème fraiche
• 6 scallop (s), detached, frozen, thawed
• 6 slices bacon (breakfast bacon), very thinly sliced
• Rosemary, dried
• Thyme, dried
• Pepper, coarsely ground
• salt

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Instructions

1. Rub the bacon slices with rosemary, thyme, 1/2 finely chopped, crushed clove of garlic and coarse pepper. Layer on top of each other and wrap tightly in aluminum foil and leave to “pickle” overnight.
2. For the sauce, soak the saffron threads in a little wine or broth. Crush the other half of the garlic clove, finely chopped, with salt. Steam the finely chopped shallot in olive oil until translucent, add the garlic and chopped tarragon. Then add the mustard and vegetable stock and let everything simmer.
3. Peel the zest off the orange and squeeze it out. Add the zest to the sauce with the juice. Let the Noilly Prat or white wine, the lobster paste and the saffron threads continue to simmer. Reduce the heat and mix with the sour cream.
4. Wrap a slice of bacon around the outer edge of each scallop and pin it with a toothpick. Either leave the corail on and wrap it or cut it off beforehand - then let it steep in the sauce later.
5. Fry the wrapped mussels for approx. 2 minutes on each side and deglaze with a dash of Noilly Prat. Coat each clam with a little of the sauce. Keep warm in a warm oven at approx. 70 ° C until serving.
6. Serve with tagliatelle (black ones also go well!) Or rice mixed with wild rice.
7. Tip: Instead of the scallops, you could also use pieces of fish fillet approx. 4 cm x 4 cm from firm-fleshed sea fish, e.g. sea wolf, turbot, cod.
8. Also suitable as a starter in small quantities.