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http://www.lifestylefood.com.au/recipes/8122/seared-alaskan-scallops-black-pepper-navel-orange-shallot-puree-and-preserved-ginger-and-leek

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Seared Alaskan scallops, black pepper navel orange, shallot puree and preserved ginger and leek

delightful warm appetizer

Ingredients

Method

  • 1.

    Place the orange segments on a tray sprinkle with crack black pepper and little bit of the sugar and warm gently under the grill

  • 2.

    Sear the scallops of with a little salt and pepper and then cook a little in the oven for 2-3 mins till nice and juicy but cooked

  • 3.

    With the shallots cook in a hot pan till soft but not browning with a little salt and pepper and chopped thyme and white wine

  • 4.

    Then when soft and the wine has reduced add little cream and cook 1 min then place in a liquidizer till smooth

  • 5.

    Then pass the shallot puree though a fine sieve and taste for seasoning and add the chives

  • 6.

    For the orange sauce place in a pan the orange juice and reduce by half then just before serving add the butter and when melted is ready

  • 7.

    to serve place the shallot puree in the middle of a medium sized white square plate in a small circle then place on the peppered orange segments in a nice even order like a wheel formation on top of this place the scallops then on them place the preserved leek and ginger in a tower looking way then last of all pour little sauce round the outside

Notes

sauce has to be made last minute

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Seared Alaskan scallops, black pepper navel orange, shallot puree and preserved ginger and leek.

 
 

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