Seared scallops, chilli jam and creme fraiche Recipe

Pan fried scallops with a sweet and spicy tomato based sauce. Served with creme fraiche.

  • Preparation
    5mins
  • Cooking time
    25mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.3/5
Ingredients
Pour people
  • Tinned chopped tomatoes : 400 g
  • For the sauce
  • Palm sugar : 100 g
  • Red chilli(s) : 4 whole
  • Rice wine vinegar : 20 ml
  • Fish sauce : 50 ml
  • Lime leave(s) : 12 whole
  • Stick(s) of lemongrass : 2 whole
  • Galangal root : 30 g
  • Star anise : 2 whole
  • Shrimp paste : 5 g
  • Garlic clove(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Fresh coriander : 1 bunch
  • Soy sauce : 50 ml
  • Sunflower oil : 1 Tbsp
  • Scallop(s) : 18 whole
  • For the fish
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 1 Tbsp
  • Mixed salad leaves : 100 g
  • To serve
  • Thick crème fraiche : 50 g
Method
  • 1. FOR THE SAUCE:

    Peel and chop the chilli, galangal, lemongrass, garlic and shallots. Place these in a pan with a little oil and cook gently for 2 minutes. Then add the tinned tomatoes, palm sugar, lime leaves, soy sauce, shrimp paste, rice wine vinegar, star anise and fish sauce. Bring the pan to the boil and reduce the heat to a simmer, cook for 20 minutes to reduce and concentrate.

  • 2. FOR THE SCALLOPS:

    Clean the scallops, remove the roe and pat dry with kitchen towel.
    Heat a frying pan until hot. Add the oil, season the scallops with salt and pepper and add to the pan. Cook for 1 or 2 minutes on each side depending on the size. Once golden brown turn over and cook on the other side for another minute.

  • 3. TO SERVE:

    Arrange the salad leaves on a plate, place the scallops alongside, spoon over the chilli jam and the creme fraiche.

Chef's tip

«Cook some chicken wings in the chilli sauce, pan fry in the scallop pan and serve as well for a main course meal.»

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