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SCALLOPS

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Chef :

Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France

Brand
Quantity :

Recipe for 2 people

SCALLOPS, CAULIFLOWER, WILLIAMS PEAR & BELLE DE BRILLET

INGREDIENTS & PREPARATION

Ingredients

• 2 Williams pears
• butter
• 1 cauliflower
• 6 scallops
• Belle de Brillet® pear liqueur
• cream
• onions
• chives
• pansy flowers

Step

Peel the pears and cut into quarters.
Fry the quarters in a pan with butter.
Add the cauliflower florets, then the scallops cut in half in
the thickness.
Season.
Flambé with Belle de Brillet® pear liqueur.
Prepare the cauliflower velouté: slice the onion and half the
cauliflower, cook with 500 g of cream for about 15 minutes.
Mix and adjust the seasoning.

Dressing

Ingredients

No ingredients.

Step

Pour the velouté in the centre of the plate. Divide
the scallops, cauliflower florets and pear wedges.
Decorate with chives stems and pansy flowers.

Video

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