The crème brûlée with scallops is a delightful fusion of sweet and savory flavors. Its smooth and creamy texture perfectly combines with the delicate taste of the scallops, creating an elegant and surprising dish. Ideal for impressing on special occasions. A true gastronomic delight.
The scallops are sautéed with garlic in olive oil, seasoned with salt and pepper.
The mixture of cream, milk, and saffron is poured over the egg yolks, creating a creamy texture.
When baked in a water bath, the crème brûlée acquires a delicious seafood flavor.
Crème brûlée with scallops
Ingredients
12 scallops
1 garlic clove
10 centiliters of milk
10 centiliters of liquid cream
3 egg yolks
2 saffron threads
1 tablespoon of olive oil
30 grams of grated Parmesan cheese
Salt and pepper
Preparation
Step 1 : The scallops are cut into pieces and sautéed in a pan with olive oil along with chopped garlic, seasoned with salt and pepper.
Step 2 : In a saucepan, heat the cream, milk, and saffron filaments, then pour over the egg yolks, stirring vigorously.
Step 3 : Season with salt and pepper.
Step 4 : Divide the scallops into 4 individual ramekins and add the mixture on top.
Step 5 : Place the ramekins in a baking dish with water and cook in a water bath in a preheated oven at 130°C for 40 minutes.
Step 6 : Finally, sprinkle with grated Parmesan cheese and brown under the grill for a few minutes or with a blowtorch.
Step 7 : The crème brûlée is served hot.
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