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Roasted scallops with carrots and lemon

4 people
  • 300 g carrots, diced in 2 mm by 2 mm cubes
  • 20 g butter
  • 6 tbsp water
  • 6 tbsp sherry
  • 1 tbsp sherry vinegar
  • 1 lemon
  • 60 g crushed almonds
  • 12 sea scallops
  • 15 cl almond milk (organic)
  • Salt and pepper

Simmer the carrots gently in a small, covered non-stick pan, with a touch of water, adding in butter. When cooked, add the sherry and vinegar, and salt and pepper. Reduce completely. Pan-fry the scallops. Salt and pepper in a pan with a touch of butter and olive oil. Remove from heat when they turn gold. Brown the almonds. Zest the lemon, chopping it as finely as possible. Place the carrots on a dinner plate. Arrange the scallops and sprinkle almonds and lemon zest on top. Add a few dashes of lemon juice. Next to that, pour the almond milk after boiling it in a saucepan. Salt and pepper, then add a touch of lemon juice.

Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse