Recipe

Pom’Pins with scallop shells

Ingredients

  • 600g Lutosa Pom’Pins potatoes
  • 400g scalop shells
  • 15cl liquid cream
  • 80g of butter
  • 1 shallot
  • orange juice
  • white wine
  • salt and pepper

Preparation

  1. Start by frying the scallops over high heat for 2 minutes and then over low heat until golden and soft. Add salt and pepper. Keep them warm.
  2. Peel and mince the shallot. In the pan, pour the orange juice and white wine into the pan. Add the chopped shallot and stir until boiling. Then reduce the heat to low and add the liquid cream, stirring regularly.
  3. Remove the pan from the heat and add the butter in pieces, whisking to thicken the sauce. Arrange 3 scallops on each plate and cover them with the orange sauce.
  4. You can also add a pinch of saffron, which goes very well with scallops and orange juice.
  5. In the meantime, cook the Pom’pins potatoes in a fryer around 4’ at 175°C.

Subscribe to our  Newsletter

Receive our latest news and projects.

Email