Ingredients
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Preparation
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Assemble the verrines
Steps
Step 1/2 : Preparation
- Rinse the scallops in cold water and cut them in quarters.
- Roll the pieces of scallops in flour.
- Heat a frying pan with the olive oil. When hot, place the scallops in the pan and fry for 5 minutes, just until the edges are golden. Stir gently while cooking.
- Add the chilli pepper and 1 pinch of sea salt at the start of cooking.
- Cut the cured ham slices in half.
- Cut the PINK LADY® apple into thin sticks, using a mandoline if available (otherwise a knife will do fine!).
- Sprinkle the apple sticks with the lemon juice and hazelnut oil.
Step 2/2 : Assemble the verrines
- Assemble the layers in the verrine glass dishes. Place the scallops at the bottom of the glass, add a half slice of cured ham, then the apple sticks.
- Add a pinch of sea salt to each verrine.
- Decorate the top with a few leaves of chervil and serve immediately.
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Preparation
- 1 Pink Lady® apple
- 25 ml olive oil
- 1 lemon
- sea salt flakes
- 4 tsp hazelnut oil
- 25 g de white flour
- 2 pinches of chilli pepper
- 2 paper-thin slices of cured ham
- 4 large scallops (preferably with the coral)
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Assemble the verrines
- sea salt flakes
- A few sprigs of chervil (or leaves of mint, coriander, parsley etc.)
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