Tender and tasty scallops flavored with a slightly sour sauce. If you like the sauce spicy, then you can leave some of the chili seeds when cutting. I marinate and fry scallops in olive oil infused with herbs.
Scallops with Kumquats Recipe
By April 11, 2014Published:
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 1 hr 5 mins
Tender and tasty scallops flavored with a slightly sour sauce. If you like the sauce spicy, then you can leave some of the chili seeds …
- 200 g scallops
- 100 g kumquats
- 1 shallot
- half chili pepper without seeds
- 1 clove of garlic
- ginger small piece
- 2 oranges juice
- 1 tsp honey
- 1 tsp mustard seeds
- salt to taste
- 0.5 tsp thyme leaves
- Grate one large kumquat. Marinate the scallops in olive oil, freshly ground pepper and the grated kumquat. Add a few drops of lime juice. Marinate about 30 minutes.
- Prepare the sauce by cutting the kumquats into thin slices, finely chop the garlic, shallot and chili, and grate the ginger. Put everything in a small saucepan, add the orange juice, honey, mustard seeds and thyme leaves. Cook over low heat, about 15 - 20 minutes, stirring occasionally. Add salt at the end.
- Fry the marinated scallops in olive oil until golden brown, 1 min. on each side. Put sauce on a plate, and top finished scallops with sprigs of thyme.
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Tags: appetizer, Autumn Food, dinner, fried, herbs, lunch, marinated, sauce, Spring Food, tapas, Valentine's day, Winter Food