New| Scallops with Pumpkin Tagliatelle and Couscous | ||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||
In a large pot, saute 1 shallot and couscous in 2 tbsp olive oil. Add hot chicken stock. Cover the pot, remove from heat, season and let rest for 8 minutes. Meanwhile, slice pumpkin into long, thin tagliatelle-like strips and saute in a pan with remaining shallot and 2 tbsp olive oil. Add a little orange juice. Season and cook for about 1 minute. Add chopped chervil. Sear the scallops in remaining olive oil on both sides for 2 minutes. Season with salt and pepper. Using a removable ring mold, press couscous into a circle on each plate. Place pumpkin tagliatelle on top. Add 3 scallops to each. Heat the scallop pan, add lemon wedges and creme fraiche and heat for 3 seconds. Complete the dish with the lemon-creme fraiche sauce. |
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