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Pan-seared scallops, saffron and tarragon emulsion
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Ingredients:
General:
- Large scallops Fruits de mer du Québec
- Salt pepper
Saffron sauce :
- 150 ml white wine
- ¼ white onion
- Saffron 8-10 pistils
- Cold butter in cubes (75 g)
- Fresh tarragon
- Salt pepper
Preparation:
- Sponge the scallops well. Season with salt and pepper.
- In a hot pan, cook the scallops for 3 to 4 minutes. Remove and reserve.
- Heat the white wine with the saffron (brew) in a small saucepan.
- In the pan used to cook the scallops, sweat the finely chopped onions.
- Pour the infused white wine to deglaze the pan.
- Assemble the sauce with the cold butter cut into small cubes gradually. Whisk to incorporate.
- Add the fresh tarragon.
- Salt and pepper to taste.
- Pour the sauce onto a plate and place the seared scallops.
Seared Scallops on Butternut Squash Puree
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Ingredients:
Squash Puree
- 750 g butternut squash, peeled and diced
- 60 ml 5 % cream
- 15 ml butter
- Salt and pepper
Scallops
- 200 g Seafood Canada large scallops
- 15 ml olive oil
- 15 ml butter
- Salt and pepper
Topping suggestions
- 2 slices prosciutto
- 15 ml chives, chopped
- 15 ml maple pecans
- Microgreens
Preparation:
- Preheat oven to 175 °C. On a baking sheet lined with parchment paper, place the prosciutto slices. Bake for 10 minutes or until crispy. Let cool, then shred in strips.
- In a large saucepan filled with salted water, boil the squash for about 5 minutes or until tender. Drain the saucepan. Add the butter, cream, salt and pepper, and continue boiling until the mixture is smooth. Set aside while warm.
- Pat the scallops with a paper towel. In a nonstick skillet over high heat, brown the scallops in the oil and butter, about 2 minutes per side. Season with salt and pepper.
- Place the squash puree and scallops on a plate, and top with the prosciutto strips, chives, maple nuts and microgreens.