Main Course
Seared Scallops with Sea Aster Rolls
Wow your guests with sea aster candy cane rolls.
15 min
Prep time
10 min
Cook time
4
Servings
Intermediate
Difficulty
25 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
Trim the stems of the sea asters, then rinse the asters under water and drain. Ensure your fillets have no bones (if they do, remove them), then slice them in half lengthwise. Arrange aster leaves along each fillet, add a bit of Guérande salt, then roll them up and secure with a wooden pick. In a pan, pour a drizzle of olive oil and 20 gr of butter, and cook your rolls for 3 minutes on one side, then flip and cook for another 3 minutes, set aside. In the same pan, add the rest of the sea asters and minced garlic, and heat for 2 to 3 minutes until the cooking juice has evaporated. Turn off the heat, add 10 gr of butter, five-spice pepper, and a tablespoon of parsley, then mix well. Devein the shrimp, leaving the tails on. Just before serving, squeeze some lemon over each roll and place one shrimp per plate.
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2
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