en 
fr 
es 
Culinary Advisor Sébastien Chevreau
South-East, Monaco & Corsica
Maison Rougié
Scallops, southwest goose escalope, citrus condiments orange & Saffron juice
This refined recipe combines two exceptional products: the scallop, delicately pan-seared, and the Southwest goose fillet, subtly fragrant and tender. The marriage of these two dishes, enhanced by citrus condiments and an orange juice infused with saffron, creates a perfect harmony between the sweetness of the sea and the richness of earthy flavors.
4 pers.
Ingredients
539 8 scallops 10/15
539 6 cl olive oil
539 120 g semi-salted butter
539 4 goose escalopes 40/60
539 1 pink grapefruit
539 1 orange
539 1 lime
539 Honey vinegar
539 1 orange
539 1 onion
539 5 cl Cognac
539 10 cl liquid cream 35% fat
539 3 doses of saffron 0.3 g
539 Olive oil
539 Fine salt To taste
539 White pepper To taste
4 pers.
Preparation
1
Heat a pan with a drizzle of olive oil over high heat. Place the scallops and let brown for 1 minute on each side. Add a good knob of butter and lower the heat. Baste the scallops with frothy butter for a good minute. Season and set aside.
2
Sauté the frozen goose escalopes starting with a cold pan. Let cook over medium heat for 6 to 8 minutes, the core temperature should be 55°C. Season with fine salt and freshly ground pepper and set aside.
3
Cut the orange and grapefruit into supremes and dice them into brunoise. Mix with 1 tablespoon of honey vinegar and salt to taste. Mix gently and set aside.
4
Peel and finely chop the onion. Heat a little olive oil in a pan and sweat the onion. Then pour in the Cognac, reduce over high heat, and add the liquid cream and saffron. Mix and continue cooking until the sauce reduces. Strain and set aside.
5
Place 2 scallops and the goose foie gras escalope on the plate. Add the orange and grapefruit condiments onto the scallops with a lime zest. Place the saffron orange sauce carefully between the scallops and the escalope along with an Apple Blossom petal. Sprinkle a little fleur de sel on the escalope and serve.
Share this recipe
