SCALLOPS LACQUERED IN DU MINOT DES GLACES PINEAPPLE AND ROASTED RED PEPPERS AND SPICES HONEY, CURRRY, APPLE AND SMOKED NUTS DRESSING
- Big U10 scallops
- 4 ripe pineapple slices 1cm thick
- 1 red pepper
- ½ tsp spice mixture curry- coconut mix
- 100 ml apple, honey and curry dressing
- Salt and pepper
- 100 ml Du Minot Des Glaces
- 1 tablespoon butter
- 2 drizzles of oil
- Smoked nuts
- Onion or watercress sprouts
Cut the pepper into eight pieces and put them in a bowl with the pineapple. Add the spices and oil. Light the barbcue and grill until a nice grill marks. Reserve for later.
In a preheated pan, put the butter and oil. Using a small knife trace a grid on one side of the scallops and place them in the pan. Brown well on both sides. Remove the scallops from the pan.
Deglaze with DU MINOT DES GLACES and let reduce until syrupy. Return the scallops to the pan and coat them generously with the syrup.
To assemble the dish, place a piece of pepper on a piece of pineapple and a scallop on top. Sprinkle lightly with chopped smoked nuts and with apples, honey and curry dressing. Garnish with onion or watercress shoots and with a drizzle of pan syrup.
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