I love the time around christmas. For a short while it’s seems there is no other task but cooking, eating , drinking and be together with friends. We cooked several christmas dinners this year, for family and friends ( luckily we’ve also been treated with some 🙂 ).
The quintessence of all the cooking over these days probably is this recipe for scallops which kevin came up with. We probably made it 3 or 4 times this december, always variating a bit – so here is our final version, together with some coeur de sel christmas impressions :
Scallops served on breadcrumbs with thai basil:
You’ll need:
Scallops 5 per person
2 garlic bulbs
A bunch of thai basil
1 lemon
Crisp rye bread
Fresh chillies
Salt, pepper and cumin seeds
1 glove of garlic chopped
Start with baking the garlic. Preheat the oven to 220° chop off the top of 2 whole garlics, place in a ovenproof dish, add some olive oil, salt and pepper and bake in the oven till soft ( 1- 1.5 hours).
Sweat the spring onions till soft. Season with salt.
Prepare the plates. Put some crumbs of a crisp bread on the plate. Spread some of the baked garlic on.
Lay the washed basil leaves on top ( approximately 6 per plate).
Fry the garlic and the chillie and the cumin seeds in some olive oil. Add the scallops and fry on each side for 2 minutes. Take out of the pan and place on top of the breadcrumbs.
Season with fresh lemon juice, fleur de sel and ground black pepper.
I love the time around christmas. For a short while it’s seems there is no other task but cooking, eating , drinking and be together with friends. We cooked several christmas dinners this year, for family and friends ( luckily we’ve also been treated with some 🙂 ).
The quintessence of all the cooking over these days probably is this recipe for scallops which kevin came up with. We probably made it 3 or 4 times this december, always variating a bit – so here is our final version, together with some coeur de sel christmas impressions :
Scallops served on breadcrumbs with thai basil:
You’ll need:
Start with baking the garlic. Preheat the oven to 220° chop off the top of 2 whole garlics, place in a ovenproof dish, add some olive oil, salt and pepper and bake in the oven till soft ( 1- 1.5 hours).
Sweat the spring onions till soft. Season with salt.
Prepare the plates. Put some crumbs of a crisp bread on the plate. Spread some of the baked garlic on.
Lay the washed basil leaves on top ( approximately 6 per plate).
Fry the garlic and the chillie and the cumin seeds in some olive oil. Add the scallops and fry on each side for 2 minutes. Take out of the pan and place on top of the breadcrumbs.
Season with fresh lemon juice, fleur de sel and ground black pepper.