Pan-Seared Scallops with French Sauce Vierge (for Dukan Diet PV Cruise)
Serves 4
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Ingredients
  1. 8 large fresh scallops (cleaned, roe attached)
  2. olive oil
  3. salt & ground black pepper (to taste)
  4. lemon wedges (for serving)
  5. French sauce vierge* (for serving, prepare earlier)
Instructions
  1. Preheat a griddle or frying pan until hot.
  2. Lightly coat the scallops with some olive oil, then season to taste with salt and black pepper.
  3. Cook the scallops in the hot pan on both sides, until just cooked through and firm to the touch.
  4. Serve the seared scallops with the sauce and lemon wedges.
*Ingredients and directions for French sauce vierge
  1. 1 clove garlic
  2. sea salt (to taste)
  3. 1 tbsp coriander seeds (toasted & crushed)
  4. 2 1/2 tbsps extra virgin olive oil
  5. 1 large ripe tomato (seeded & chopped)
  6. a handful fresh tarragon (chopped)
  7. a handful fresh basil (chopped)
  8. a handful fresh coriander (chopped)
  9. 1 1/2 tbsps lemon juice
  10. Mash the garlic with pestle and mortar and add in some salt.
  11. Add the crushed coriander seeds and olive oil to the garlic paste and stir.
  12. Add in chopped tomato and herbs, and then crush all the ingredients together to make a sauce.
  13. Set aside to allow the flavors to infuse.
  14. Stir in the lemon juice JUST before serving, adjust the seasoning as well.
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