The Scallop, Aldeburgh

 ©Mel Etitis~commonswiki  

21 December 2021  |  Recipes

For Christmas, scallop recipe with mandarin

Mandarin scallops for 4 people


  • 5cl of squeezed tangerine juice (50g)

  • 3 shallots

  • 15cl of liquid cream

  • 1 tablespoon of Cognac

  • 1 tablespoon of Imperial Mandarin (if not Grand-Marnier or Cointreau)

  • 400g of scallops

  • 50g of butter

  • 1 pinch of cumin seeds

  • Butter, salt, pepper (from the mill if possible)

  • A few sprigs of chives

  • 2 endives

  • 1 julienned tangerine zest


  1. Wash and mince the endives. Brown them and lightly caramelize with a little butter. Salt and pepper. Keep them warm.

  2. Fry quickly (no more than 2 min per side maximum). Keep them warm.

  3. Peel and chop the shallots and melt them in the pan with the butter.

  4. When they are well melted, add the tangerine juice and cumin seeds and reduce slightly for 1 minute over high heat. Cream, reduce again then add the alcohols and finally reduce for about 1 minute more. Add 50g of butter to the sauce and whisk vigorously to emulsify.

  5. Put the zest in very fine julienne in a saucepan, cover it with water and bring to a boil. Give a broth and repeat the operation 2 times.

  6. Divide the endives between the plates, place the scallops, put the sauce around and distribute the blanched zest and serve immediately.

According to the recipe from

Good tasting!

Share this article


Virginie Erre

After gaining a Masters Degree from the Panthéon Sorbonne, I worked as a real-estate agent for luxury properties and now am a manager with Pure France high quality holiday rentals. I am also a yoga instructor.

See more from Virginie Erre

Villas & Châteaux in France

 Find your perfect French holiday home...

© Pure France.™ All rights reserved.

Choose language