SCALLOPS IN THEIR SHELLS WITH BROCCOLI AND CITRUS FRUITS WITH #OurChef ALEXANDRE LECHÊNE

• Recipes
• Fish and seafood

From the kitchen of Villa Salone, Chef Alexandre Lechêne presents a dish where the ingredient takes centre stage: scallops cooked in their own shells, served with broccoli in a variety of textures and a medley of citrus fruits that add freshness and contrast.

A haute cuisine recipe in which Mychef iCOOK ensures quick, precise and controlled cooking, so that the scallop is served at exactly the right point.

ELABORATION:

Marking the scallops

The first step is to lightly sear the scallops on the grill, without cooking them through. This quick step gives them a gentle char on the surface and prepares them for the final cooking in the oven.

Assembly of the shell

The arrangement is created directly inside the shell, making the shell itself part of the presentation.

A base of broccoli purée or cream is provided, adding a smooth texture and structure. On top of this, two scallops per shell, with a few pinches of caraway. To complete the interplay of textures: blanched broccoli, raw broccoli and fresh spinach. Yuzu or orange can be added to taste.

Sealing and baking

Once the shell has been assembled, we’ll cook it in our Mychef iCOOK at 200°C in fan-assisted mode for 5 minutes. But here’s the step that makes all the difference: leave it to rest for another 5 minutes outside the oven.

Why? Because it is during this resting period that the juices settle, the residual cooking completes its work, and the flavours blend together perfectly.

The result? A scallop cooked to perfection, with a succulent and delicate texture.

PLATING:

It’s time to serve!

The scallop is presented on a stable base to keep it in place. It is opened at the table and finished with lemon caviar.

Are you up for a challenge with this recipe?

Watch the step-by-step guide in the video below and master the technique for a professional finish with Mychef iCOOK.