HOW TO COOK MICHELIN STAR SCALLOPS AT HOME

In my previous recipe post for the Black Venus Rice I touched on a travelling memory to Paris where I first enjoyed the Black Venus Rice with seared scallops. 

Concluding this memorable and favourite recipe learn how to cook a Michelin style scallops at home with tips below;

I purchased these scallops from Marks and Spencer for about £7.40 which can make a perfect starter for 4. Impress your guest with this easy to follow restaurant style for lunch or dinner party.

TIPS

1. Bring to scallops to room temperature when you take it out of the fridge.
2. Using a kitchen napkin blot any excess moisture and add salt to taste.
3. Use olive oil (not the extra virgin olive oil) and heat it up till it starts smoking

INGREDIENTS 

400g of Wild Atlantic Scallops

1 tablespoonful of butter 

3 tablespoonfuls of olive oil (not Extra Virgin)

A sprig of fresh thyme 

Salt to taste

TO SERVE 

Serve with cooked Black Venus rice

Watch how to prepare this impressive dinner party starter below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.

Seared Scallops with butternut squash (Pétoncles poêlés avec courge musquée)

Serve this flavourful and colourful starter for your Valentine's dinner for the ultimate tongue pleasing experience. Follow my Instagram page 'ndudu_by_fafa' for videos or on Facebook 'Antoinette Gilbert Creative Cooking'. 

Ingredients

Serves 2

6 hand dived Scallops

4 slices of smoked Prosciutto 

15g of crushed toasted hazelnut

200g of diced butternut squash 

1 tablespoon of olive oil 

1 medium finely diced shallot

1 teaspoon of butter

Salt and pepper to taste. 

Method:

Place the smoked Prociutto on a roasting tray and in a pre- heated oven of 160*c for 10 minutes and set aside. 

Place the butternut squash in a Tupperware and microwave for about 7-8 minutes or until soft, when you pierce with a fork. 

Alternatively steam the butter nut squash till it's soft ( for about 8-10 minutes). I prefer any of the above methods as the butternut squash cooks in it's own juices and enhances it's natural flavour. 

Mash the butternut squash to a smooth puree.

Place a frying pan on a medium heat and add half the butter and olive oil. 

Add the Scallops and fry for 1 minute on one side and 30 seconds when you turn it over. Turn the heat off and leave the scallops for another 15 seconds and toss. 

Remove the Scallops from the frying pan and set aside in a bowl. 

Add the remaining olive oil and butter to the frying pan and gently fry the shallots for about 2 minutes. 

Add the fried onions to the butternut squash puree and mix well. Add salt and pepper to taste.

 To serve, scoop a portion of the butternut squash purée into a bowl, add the seared scallops, the crispy smoked Prosciutto and sprinkle with the crushed hazelnut. 

Enjoy!

All photos are by the owner of this blog.