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Scallops & Citruses

Scallops & Citruses

Preparation: 15mins    Cook time: 5mins    Servings: 4

I N G R E D I E N T S

  • Scallops: 12
  • Butter: 50g
  • Orange Zest: 1/2
  • Lemon Zest: 1
  • Grapefruit zest: 1/2 tsp
  • Honey: 1 tsp
  • Chervil
  • White Kampot Pepper
  • Lentils
  • Cumin

D I R E C T I O N S

Zest very thinly one lime, half an orange, and half a teaspoon of grapefruit. In a bowl, add some White Kampot Pepper, crush them in a mortar and pestle — alternatively grind or blend them.

Cook lentils according to the recommended time.

Melt the butter in a saucepan, then combine with the honey, lemon juice, and the three citrus fruits’ zest. Add the freshly grounded White Kampot Pepper. Infuse for a few minutes over low heat, making sure not to brown the butter. Add the scallops to the pan and cook them in the citrus butter for a few minutes on each side.

Once the lentils are cooked, add a tablespoon of cumin and a little bit of butter, salt, and Black Kampot pepper. Arrange the Saint-Jacques on a bed of cumin flavored lentils. Drizzle with citrus butter. Place some of the remaining zests on top. Add a few chervil leaves. Finish with some freshly ground White Kampot Pepper.

Tips : Ask your your fishmonger to keep the scallops shells. You can use them to dress your dish.

*This recipe is taken from the La Plantation Cookbook Fall/Winter 2020 edition.