ingredients

20 frozen scallops
4 small balls of vanilla ice cream
8 small tomatoes
1 fillet 2 tbsp. to s. olive oil
1 tbsp. to s. of Banyuls vinegar
1 tbsp. to s. sugar

Steps

Step 1

Cut the tomatoes in half. Place them on a nonstick, skin underneath. Dust them with the sugar, sprinkle with a drizzle of oil. Preheat the oven to 120 ° C (Th.3). An hour before serving, bake. Thaw Saint-Jacques (read explanation below).

2nd step

5 min before serving: stir in a large skillet 2 tbsp. oil and vinegar, heat. As soon as the frying pan is hot, throw in the scallops, take them 1 min per face. Put them on 4 plates with the confit tomatoes, salt little, pepper with the mill, water with the juice of the pan. Present the ice near the scallops.

tips

Buy. Vanilla ice cream from Madagascar Carte d'Or for its well-marked aroma. Easy to find in 1l container, in supermarkets and at Picard Surgelés.

Banyuls vinegar Grande Reserve 8 years old from the Cave of the Abbé Rous in bottles of 25 cl (8 €) at the wine merchants and luxury grocery stores. List of points of sale in the cellar: 33 (0) 4 68 88 72 72 and on www.abberous.com. By its power and its aromas, it is closer to sherry vinegar than balsamic.

I thaw. For this, I plunge the scallops in a bowl of hot water with a little milk. I dry them on a cloth before throwing them in the pan.