Spice Crusted Scallop Skewers

 

4 skewers

• 16 large scallops
• 15 ml olive oil
• 15 ml butter

Seafood spices

• 10 ml fennel seeds
• 10 ml dried dill
• 1 ml crushed hot pepper
• 15 ml cornmeal
• Zest of ½ lemon
• 30 ml fresh parsley, chopped
• 2 ml sugar
• 2 ml salt
• 1 ml sweet paprika
• 2 ml ground black pepper

Cream and lemon sauce

• Juice of 1 lemon
• 60 ml water
• 60 ml 35% cream
• Salt and pepper

1. Remove muscle from each scallop, if necessary, then place between two sheets of paper towel to pat dry.
2. In a mortar, grind the fennel seeds, dill and hot pepper; in a bowl, mix the rest of the ingredients with the crushed spices.
3. Roll each scallop in the spice mix and prick them on pre-soaked wooden skewers.
4. In a large skillet, heat the olive oil, add the butter and sear the skewers for 3 minutes on each side; remove the skewers from the pan, deglaze it with lemon juice, then pour in the water and cream and season.
5. Cook until the sauce coats the back of a spoon.
6. Serve the skewers simply with their sauce, or on long pasta mixed with the sauce.

BON APPÉTIT