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PAN-FRIED SCALLOPS, SAUCE VIERGE
 

Pan-fried scallops, sauce vierge

Ingredients : Serves 4

Scallops

  • 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

 

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.

 

 

 

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.