Honey glazed scallops with strawberries and chef's garden herbs salad

Ingredients

Yield:

4 servings

• • 400gr fresh scallops
  • 50ml honey (best with our Miel du Château)
  • 1 basket of strawberries
  • 1 fresh carrot
  • 2 red or chiogga beetroots
  • 2 fresh radishes
  • 100ml olive oil
  • Salted butter
  • 200ml white balsamic vinegar
  • Parsley, fresh coriander and chervil
  • Fleur de sel
  • Pepper

Preparation

Difficulty:

Easy 

 

Total Time:

30 Minutes

1. 1. Cut the vegetables into thin slices using a peeler
   2. Rinse the strawberries and cut them into thin slices. Dispose in the plates, form a circle-shape. Let sit.
   3. Gently drain the scallops with absorbing paper. In a medium heated frying pan, pour a dash of olive oil, then butter. When the butter foams, dispose the scallops very gently and cook for 5-7 minutes until nicely glazed. Let sit.
   4. Mix the olive oil with balsamic vinegar, fleur de sel, pepper. Dress your plates with vegetables, herbs and add the vinaigrette.
   5. Keep the frying pan you used for the scallops and remove the oil excess. Pour the honey on a medium heat and add the scallops a few minutes to glaze them a second time.
   6. Finish your salad dressing with the scallops and the fleur de sel.
   7. You can decorate with edible flowers from the garden and salmon caviar.