Pan-fried scallops, sauce vierge

Ingredients : Serves 4


  • 20 scallops
  • 5 garlic cloves
  • 5 sprigs of fresh thyme
  • Fresh marjoram (optional)
  • Salt flower
  • Olive oil

Sauce vierge

  • 2 lemons
  • 1 lime
  • 2 tomatoes
  • 1/4 bunch of chives
  • 15 cl of olive oil
  • Salt and ground pepper



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.





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.