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

delightful warm appetizer


  • 4x Alaskan scallops

  • 1x navel orange segmented

  • 1x shallot sliced

  • 75ml fresh cream

  • 10g chives chopped

  • Salt and pepper for seasoning and pepper for the orange

  • 10g white sugar

  • 50ml orange juice

  • 10g preserved ginger julienne

  • 10g preserved leek julienne

  • 2x tbsp olive oil

  • 2 x tbsp butter

  • 10g thyme chopped

  • 50ml white wine


  • 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


sauce has to be made last minute

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