Baked Scallops Riviera
- 12 scallions
- 12 thin slices Menton lemon
- 24 black olives
- 12 basil leaves
- 12 wedges oven-dried tomato
- cooking olive oil
- 5 1/2 tablespoons light chicken stock (8 cl)
Step 1: Scallops
Remove the upper shell of the scallop. Carefully remove the frill, the coral (if any), and the nerve attached to the white part of the scallop.
Rinse the scallops under running water, making sure not to detach them from the shells. Pat dry with paper towels.
Place a small dab of salted butter on each scallop.
Step 2: Cooking Juices
Put the green tomatoes in a blender. Purée and filter the resulting juice through a fine meshed chinois. Remove the rind and pith from the lemons and cut into even, 1/5 inch (5 mm) thick slices.
Remove the stems from the tomatoes and quarter them.
Place all of the ingredients in a sauté pan. Add the light chicken stock, olive oil, and cubed butter.
Reduce the sauce, and leave it to thicken to the required consistency. Season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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