Saint-jacques Rôti Recipe
Roasted Scallop, Caviar, Carrot Grapefruit Purée, Sauce Newburg
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Ingredients
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Scallops
Carrot Grapefruit Purée
Sauce Newburg
Garnish
Method
Scallops Preparation
- 1
Roast the Scallops
Preheat the oven to 400°F (200°C). In a bowl, toss the sea scallops with olive oil, salt, and black pepper. Place them on a baking sheet and roast in the oven for 10-12 minutes until cooked through and slightly golden.
Carrot Grapefruit Purée Preparation
- 2
Make the Purée
In a saucepan, cover the chopped carrots with water and boil until tender, about 15 minutes. Drain and transfer to a blender. Add grapefruit juice, butter, and salt. Blend until smooth and creamy.
Sauce Newburg Preparation
- 3
Prepare the Sauce
In a saucepan, melt the butter over medium heat. Add minced shallots and sauté until translucent. Pour in sherry wine and let it reduce by half. Lower the heat and stir in the heavy cream. Whisk the egg yolks in a bowl and gradually add a bit of the cream mixture to temper. Then add the egg yolk mixture back into the sauce. Stir continuously until thickened. Season with salt and black pepper.