PAN-FRIED SCALLOPS AND CANDIED RUTABAGA
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 200 g (7 oz) rutabaga, peeled and cut into eighths
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 125 ml (1/2 cup) vegetable stock
- 45 ml (3 tbsp.) maple syrup
- 1 clove garlic, minced
- 1 sprig thyme, leaves removed
- 8 U10 scallops
- 500 ml (2 cups) baby arugula
- 15 ml (1 tbsp.) white balsamic vinegar
- 15 ml (1 tbsp) olive oil
- Salt and pepper to taste
Preparation
- In a hot skillet, add half the fat and brown the rutabaga pieces, 2 minutes on each side, until browned.
- Deglaze with the stock and reduce by half. Then add the maple syrup, garlic and thyme and stir to coat the rutabaga pieces. Cover and cook over a low heat for 10 minutes.
- Season and keep warm.
- In a very hot frying pan, with the remaining fat, pan-fry the scallops in the remaining fat for 1 minute on each side. Season with salt and pepper.
- In a bowl, season the arugula with salt and pepper, balsamic vinegar and olive oil.
- Place the rutabaga pieces on each plate, arrange 2 scallops and top with a scoop of arugula.
