Scallops with citrus fruits and RinQuinQuin
For 4 people
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.
© photo : Bambule Médias
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.