Scallops à l'Orange, Melted Brie and Green Peppercorns
This is the Scallops à l'Orange, Melted Brie and Green Peppercorns recipe.
- Prep: 20 min
- Cooking: 25 min
Ingredients
- 20 scallops
- 1 head of broccoli
- 2 apples peeled, cored and quartered
- 1/4 green bell pepper finely shredded
- 1/4 red bell pepper finely shredded
- 4 tbsp (60 mL) white vermouth (Noilly Prat)
- Zest and juice of 2 oranges
- 1 oz (30 g) butter
- 2 oz (60 g) very ripe Canadian Brie
- 20 green peppercorns
- 2 oranges skin, pith and membrane removed, quartered
- Salt and pepper to taste
- A few lettuce leaves to garnish
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Preparation
Remove small nerve from side of scallops.
Boil broccoli florets and apple in salted water. Drain. Blend into a very fine puree. Season. Keep warm.
Saute finely shredded peppers in a non-stick frying pan for 1 or 2 minutes. Keep warm.
In a non-stick frying pan with just a bit of butter, fry scallops over high heat 1 or 2 minutes on each side depending on their size. The scallops should be nicely golden. Keep warm.
In the same frying pan, add vermouth and reduce 1 or 2 minutes. Add orange zest and juice, then reduce to half. Add butter, a bit at a time, whisking to obtain a smooth sauce.
Add ripe Canadian Brie and stir. Add green peppercorns and orange quarters to heat them through.
Pour sauce into platter. Arrange scallops with finely shredded pepper on top, small scoops of the broccoli and apple puree, then the orange quarters. Garnish with a few lettuce leaves.
Jean Soulard, Executive Chef, Le Château Frontenac
