Roll
Cuisine Corner with Pierre-Luc Moeyer
Scallops
with peach and thyme salad
(Serves 4)
12 medium-sized scallops
2 large sprigs of thyme
3 ripe peaches (make sure they smell fragrant and sweet)
1 lemon
1 bottle of olive oil (extra virgin, of course)
Salt and cracked pepper
Wash
the peaches thoroughly and slice, then add the thyme leaves, squeeze
the lemon over it, add a little cracked pepper and olive oil, and
carefully mix together.
Dry
the scallops and sprinkle them with salt on both sides. Sauté
them in a hot sauté pan, each side, 1 to 1 1/2 minutes max.
Scallops should be cooked for only a few minutes, since exposure
to too much heat will cause them to become tough and fibrous. Once
the scallops are nice and golden brown (caused by the Maillard reaction),
serve immediately.
Put
the peach salad in the middle of each (4) plate. Add 3 scallops
on top of each one, then drizzle with a little olive oil and some
cracked pepper.
SEA
SCALLOP INTRODUCTION | RECIPE
| MAILLARD REACTION
|
