A simple and tasty recipe.
Ingredients
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12 scallops (core)
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Salt
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6 Star aniseed
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100 millilitres balsamic vinegar
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1 pineapple
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2 onions
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1 teaspoon Turmeric
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Black Peppercorns
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1 cloth (like gauze) to wrap the peppercorns
Preparation Method
- Peel the pineapple, remove the centre part and cut into pieces about 1 cm long. Peel and finely chop the onions. Place the pineapple cubes, chopped onion, saffron, sugar, cloth with the rolled pepper, and 5 cl of water in a pan over low heat, stirring occasionally until thickened.
- Lightly toast 3 star anise pods in a non-stick pan. Leave to cool. Crush the other 3 and put them in a small pan with the balsamic vinegar and sherry. Heat over a low heat and reduce to 2/3.
- Filter and set aside.
- Grind the 3 toasted star anise pods to a powder in a blender. Pass through a fine sieve to recover only the powder. Mix the powder with 1 teaspoon of Mediterranean Salt with Cardamom Flavour. Set aside.
- Pat the scallops dry with absorbent paper. Drizzle with olive oil and sauté in a pre-heated non-stick frying pan. Let the crumb brown for 2 minutes, turning it over.
- Prepare the dish by pouring a small drizzle of the flavoured sauce and a spoonful of pineapple.
- Arrange 3 scallops and sprinkle with the aniseed salt.
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