The sea scal­lop

Roasted, baby squid, spaghetti with squid ink and sea­sonal veg­eta­bles Serves 4 Prep/cook­ing 55 mins

Taste & Flavors - - GOURMET RECIPES - By Ex­ec­u­tive Chef Frank Page Phoeni­cia Ho­tel Beirut


• 12 sea scal­lops • 40ml chicken stock • 5 shal­lots • 2 bay leaves • 1 bunch chives • 1 bunch dill • ½ thyme bou­quet • 300ml cream • 2g Ira­nian saf­fron • Salt flakes to taste • Ground pep­per to taste • 100g but­ter • 80ml olive oil • 1 yel­low zuc­chini • 2 car­rots • 100g snow peas • 150g black squid ink spaghetti


For the creamy Ira­nian saf­fron sauce Slice shal­lots and cook in olive oil with French thyme, with­out col­or­ing. Add chicken stock, re­duce un­til 1/3 of the vol­ume. Add saf­fron and mix. Add cream and re­duce un­til a creamy tex­ture and sea­son. Mix in a blender. Ad­just sea­son­ing. Add but­ter. Leave it aside cov­ered with plas­tic film. For the gar­nish Pre­pare veg­eta­bles and cook them in ex­tra salted wa­ter. Green veg­eta­bles should be put in iced wa­ter af­ter cook­ing. Cook spaghetti in salted wa­ter with olive oil. Re­serve on a plate with­out rins­ing and let cool. For the sea scal­lop and the baby squid Sea­son with salt flakes and freshly ground pep­per. Sauté in hot pan with olive oil and a sprig of thyme. Add but­ter and brown. Fin­ish­ing Gar­nish with dill and chopped chives.

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