Pan-seared scallops studded with black garlic and pink radishes, veal stock reduction and black tea. This recipe is the perfect marriage of noble ingredients, even those from far away, whose flavors come together beautifully. This black garlic* produced in Korea, in my opinion the best on the planet, with its tobacco and licorice aromas, enhances even more the sweet notes of the scallop.

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Ingredients for 4 servings

servings
  • 12 large scallops
  • 2 cloves black garlic* sliced into thin strips
  • 3 pink radishes cleaned and sliced into thin strips
  • 0.8 cup (20 cl) prepared veal stock
  • 0.2 oz (5 g) black tea
  • 1 spray of pure sesame oil
  • Salt and freshly ground pepper
  • 1.7 fl oz (5 cl) olive oil