Pan-fried scallops, sauce vierge

The pan-fried scallops, sauce vierge

By Philippe Laruelle

Ingredients

Serves 4

Scallops
  • 20 scallops
  • 5 garlic cloves
  • 5 sprigs of fresh thyme
  • Fresh marjoram (optional)
  • Fleur de sel
  • Olive oil
Sauce vierge
  • 2 lemons
  • 1 lime
  • 2 tomatoes
  • 1/4 bunch of chives
  • 15 cl of olive oil
  • Salt and ground pepper

Instructions

Preparation of the sauce vierge:

Peel the tomatoes. Cut into 4, remove the seeds and cut into small cubes

Peel the lemons with a knife, remove the flesh and cut it into small cubes the same size as the tomatoes.

Squeeze the juice from the lime.

Chop the chives finely.

Add all the ingredients to a saucepan, season and warm gently without boiling.

 

Cooking the scallops:

Heat a pan with the olive oil, crushed garlic and thyme.

Sear the scallops for 90 seconds on each side.

Season with fleur de sel.

Add the marjoram.

Serve immediately.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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