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Recipe for pan-fried scallops with black tapenade
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Difficulty :
Preparation time : 15min
Cooking time : 10min
Ingredients
For 4 people:- 1 jar of black Tapenade 110g Jean Martin
- 12 scallops
- 1 egg white
- 30g flour
- 1 C. tablespoon of black sesame
- 25ml olive oil
- 1 handful of hazelnuts
- 4 sprigs of parsley, leaves
Recipe
Preparation of Tiles (approximately 20 tiles):
Preheat the oven to 160°C.
Whisk the egg white, flour and sesame. Add the olive oil in a drizzle while continuing to whisk.
Place the dough and spread it thinly with the back of a small spoon to form approximately 20 tiles and place in the oven for 6 minutes at 160°C.
Preparation of Scallops:
Brown the scallops for a few minutes in a drizzle of olive oil until they are golden.
Add the hazelnuts cut in half with the chopped parsley.
Arrange the plates by placing the tapenade in a cookie cutter to form medallions.
Add the scallops to the tapenade, sprinkle with hazelnuts then place the tuiles and garnish with a few black sesame seeds.
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