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

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As needed:



As needed:


sunflower oil

As needed:



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 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.

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