Scallops with citrus fruits and RinQuinQuin

For 4 people

Ingredients

20 scallops

10 cl of RinQuinQuin

1 untreated grapefruit

10 untreated kumquats

1 handful of gourmet peas

30g of sweet butter

Guérande salt, Kerala pepper

Gently wash the scallops in cold water.

Blot and dry.

Blanch the greedy peas in a small pot of boiling water.

Detail the grapefruit into small cubes.

Salt and pepper the scallops and then cook about 5 minutes on each side in 30 g hot butter. Deglaze with RinQuinQuin and a little grapefruit juice.

Remove the scallops from the pan and set aside. Reduce the cooking juice in half on high heat.

Arrange the shells in the verrines by incorporating the cubes of grapefruit and the cooking juices.

Decorate with a slice of kumquat and a gourmet pea.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.