A Delectable Recipe for Scallops, Orecchiette, Broccoli, and Almonds
Chef Emmanuel Andrieu, from Manoirs de Tourgéville , reveals his comforting recipe of the season — which he very chicly nicknames “Les demoiselles de Trouville”. We tell you the procedure to follow to reproduce it at home.
For 4 people.
Ingredients :
20 shelled scallops
1 broccoli
200gr. cherry tomatoes
200gr. orecchiette
60gr. flaked almonds
1 bunch of basil
100ml shellfish juice
1 clove of garlic
Preparation :
Cook the orecchiette for 7 minutes in salted water then cool.
Cut and blanch the broccoli for 2 minutes.
Cut the cherry tomatoes in half.
Crush the basil and crush the garlic clove.
Roast the almonds in the oven. At the same time cook the scallops in butter and reheat the pasta, broccoli, tomatoes, garlic and basil with the shellfish juice, a drizzle of olive oil and a knob of butter.
Arrange the scallops on the pasta, Finish with the flaked almonds.
