A Christmas special: Scallops with orange and preserved lemon

December 15th, 2015 § 3 comments

So, one toddler and a new old house later, I am back. For Christmas like in the song. With a Christmas menu.
Here’s the starter.. scallops with a Moroccan touch.

scallops, orange and preserved lemon

I love Christmas and  Christmas food. When we hit december, my brain starts buzzing with food.. From homemade christmas gifts to the Christmas reveillon menu. I can’t stop it.

I couldn’t resist when Jolande from I Love Food and Wine NL (I now contribute to ILFW every other wednesday… yeah!) asked me if i could come up with a whole Christmas menu.

Christmas will be playful and fusion in my kitchen this year… Morrocco meets Japan meets Heston (Blumenthal) if you please.

With sauteed scallops, oranges supremes and a preserved lemon dressing to begin with. Fresh, zinggy, a hint of exotism. I like that.

Now let’s see how it feels to write down recipes again…

By the way, I thought i’d give some tips as to menu planning along with the recipe and since my friends at I love food and wine have come up with lovely wine pairing ideas for this menu, I’ll share them with you!

For this starter, Anne Wies and Jolande from I love Food and Wine suggest a Grauburgunder van heiner a light and fresh white wine from the Pfalz region in Germany, with hints of peer, peach and fresh citrus.

I hope you’ll enjoy all of it!

Sauteed scallops, orange supremes and preserved lemon
Coquilles Saint Jacques, supremes d’orange et citron confit

serves 6
Prep 25 min cook 5 min

Ingredients

For the dressing:
  • 4 tablespoons fruity extra virgin olive oil
  • 1.5 tablespoons white balsamic vinegar
  • 3 tablespoons orange juice (from half an orange)
  • 1 teaspoon finely diced fresh ginger
  • 1/6 preserved lemon (flesh discarded and thoroughly rinsed to remove the preserving salts), thinly diced or in thin strips
  • sea salt and freshly ground pepper to taste

For the salad:

  • 24 scallops, cleaned
  • 2.5 oranges
  • 150 g mesclun / young salad leaves
  • 20 g butter
  • Fleur de self and freshly ground pepper to taste
  • Cilantro leaves to plate
  1. Prepare the dressing (up to 24 hours ahead): mix all the ingredients for the dressing, season with salt and pepper. Adjust seasoning to taste for saltiness and acidity (best is to dip in a couple of salad leaves)
  2. Cut out the orange supremes (up to half a day ahead if kept refrigerated): Rinse and peel the oranges, preferably over a bowl to collect the juices: cut the ends and peel off the skin and white membrane, carving from top to bottom with a sharp knife, following the curve of the fruit.  Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges (supremes) should come out easily, leaving only the membrane intact.
  3. Prepare six salad plates. Take out the dressing and scallops of the cooling.
    Tap the scallops dry. Mix the dressing well.
    In a bowl toss half the oranges and mesclun with two thirds of the dressing. Toss delicately to coat well.

    Plate the best looking salad leaves, put the rest in a nice looking serving dish.
  4. Heat a large non stick pan on medium heat. Add the butter. When it starts to foam add the scallops (don’t overcrowd the pan, if necessary proceed in batches). Sear the scallops on each side for about 2 minutes per side or until cooked through. Remove from the heat and keep warm while plating. Season with a touch of fleur de sel and freshly ground pepper. Finish dressing the plate with intertwined scallops (4 per person) and orange supremes. Scatter a few cilantro leaves. Drizzle the scallops and supremes with the rest of the dressing. Serve immediately.

 

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