Recipe: Scallops with Kohlrabi

Name: Scallops with Kohlrabi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Scallops with kohlrabi for two people:; Six scallop shells; Two small kohlrabi; 100 grams of salted butter; Two pinches of Guérande salt; One pinch of Espelette pepper; A drizzle of balsamic vinegar; Three sprigs of chives; Three sprigs of salad burnet; One tablespoon of grapeseed oil

By laboudeen ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Starters

Prep 10 min

Cook 40 min

Total 50 min

A lovely autumn recipe where kohlrabi and scallops come together for our greatest pleasure.

Ingredients

Scallops with kohlrabi for two people:
Six scallop shells
Two small kohlrabi
100 grams of salted butter
Two pinches of Guérande salt
One pinch of Espelette pepper
A drizzle of balsamic vinegar
Three sprigs of chives
Three sprigs of salad burnet
One tablespoon of grapeseed oil

Step-by-step directions

1 Steam the kohlrabi for approximately 35 minutes then cool, peel them (the skin is thick), slice to approximately five millimeters, set aside.
2/ Open and clean the scallop shells, trim them. Set aside.
3/ Chop the salad burnet and separately the chives, set aside.
4/ Oil the pans. Add 50g (1.75 oz) of butter for the kohlrabi and brown them on both sides then keep warm.
5/ Pan-fry the scallops over medium heat for one minute per side.
6/ In preheated plates, arrange four slices of kohlrabi on the edge drizzled with a drizzle of cooking butter, then add a drizzle of balsamic vinegar then a leaf of salad burnet and a pinch of Guérande salt, arrange the scallops in the center of the plate drizzled with a drizzle of cooking butter add a pinch of Guérande salt a pinch of Espelette pepper and a leaf of chives serve hot.