Quick and easy King Scallops recipe

King scallops on a bed of buttered sweet julienne vegetables and boiled baby potatoes
Recipe Type: Main
Author: Rodel Hotel
Serves: 4
This recipe is quick and easy and brings a great blend of flavours into your meal. This would be the perfect idea for a tasty mid-week dinner when you fancy something a bit different while keeping it simple.
  • 8 good sized king scallops, ready shucked
  • 2 carrots
  • 1 parsnip
  • 1 red pepper
  • 1 leek
  • 12 baby potatoes
  • 2 good knobs of butter
  • A good pinch of brown sugar
  • Squeeze of fresh orange juice
  1. Peel and boil the potatoes. Cut the vegetables into fine strips.
  2. Heat butter in a frying pan until foaming. Add the brown sugar and cook until dissolved. Add the orange juice.
  3. Lightly sauté the vegetables in the mix, leaving a bit of bite.
  4. Heat butter in another pan and quickly sear the scallops on both sides until golden.
  5. Drain the potatoes and plate with the scallops on the vegetables.


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