the wine to go with it!!
I’d have leaned towards a Petit Manseng… for its citrus note, but we drank an organic Bergerac wine: the sweet Les Pêchers de Dame Bertrande… very good too
Scallops with mandarins
A very pleasant dish that I particularly recommend.
Seasons & months
Preparation
-
Step 1
Take the scallops out of the fridge.
Wash two mandarins and cut them into wedges. Peel the other two and cut them into segments. With small pointed scissors, remove the pips (that’s the drawback of mandarins).
-
Step 2
Cook the rice (without washing it). For one volume of rice, use one and a half volumes of water. Season lightly with salt.
Put butter in a pan and brown the scallops in it.
Keep them warm and, in their place, deglaze the pan with the mandarin syrup. Pour the mandarin segments into the pan, cover and cook for 5 minutes.
Meanwhile, prepare the lamb’s lettuce and the vinaigrette (walnut oil and passion-fruit vinegar for me).
Put the scallops back in the pan for a minute.
Serve on warm plates (5 minutes in the oven at 85°C).
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
186
kcal
Protein
18,7
grams
Carbohydrates
25,2
grams
Fat
1,1
grams
Fibre
1,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
