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Caramelised scallops with balsamic vinegar, courgette tagliatelle, and hazelnuts

4 pers.

25 min.

20 min.

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Ingredient

16 scallops
2 courgettes - EN
1 small shallot
10 shelled Maître Prunille hazelnuts
1 cuillère(s) à soupe of crème fraîche - EN
1 cuillère(s) à soupe of brown sugar
3 cuillère(s) à soupe of hazelnut oil
20 g of butter
50 ml of balsamic vinegar
Salt
Pepper

Preparation

Step 1

Wash the courgettes, cut off the ends, and slice into tagliatelle using a vegetable peeler.
Blanch the courgettes for several seconds in boiling, salted water and rinse in cold water to retain crunchiness. Drain and place on a plate.

Step 2

Mix together the finely chopped shallots, ground hazelnuts, hazelnut oil, and use this to coat the tagliatelle.

Step 3

Mix together the vinegar and brown sugar, then cook at low heat to obtain a syrupy texture.
Turn off the heat, add in the crème fraîche, and set aside.

Step 4

Fry the scallops for 1 minute on each side.
On each plate, place 3 courgette tagliatelle strips and 4 hazelnuts coated in balsamic vinegar caramel.