Gastronomixs

Flame-roasted scallops

Scorching scallops with a blowtorch gives them an unmistakable roasted flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Flame-roasted scallops

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

scallops

As needed:

 

sunflower oil

 

 

sea salt

Preparation method

  • Rinse the scallops in cold water.
  • Remove the adductor muscle.
  • Lay on kitchen paper to dry.
  • Allow the scallops to come up to room temperature outside the refrigerator for 20 minutes.
  • Place them on a heatproof tray.
  • Rub them with sunflower oil.
  • Scorch with a blowtorch.
  • Season to taste with the sea salt.

Serving suggestions

  • As a component in a composition with cauliflower, French beans, and almonds.
  • As part of a composition with asparagus, butter sauce, and lime.
  • As part of a composition with fennel, orange, and rosemary.

Previous page