Beetroot and scallop with gratin, Iberian ham and beurre noisette
A pallette of flavours: earthy beetroot, tender scallops and creamy potato gratin.
Ingredients:
• 4 Aviko Gratins Cream & Cheese
• 2 blood oranges
• 2 roasted beetroots
• 75 g unsalted butter
• 2-3 tsp wine vinegar
• 4 slices of Iberian ham
• 1 bush of radicchio
• 2 tbsp olive oil
• 8 scallops
• 4-6 sprigs of dill
Used product
Method
Preparation: 30 minutes
- Prepare the gratins according to the instructions on the packaging.
- In the meantime, peel the oranges and cut out the segments between the membranes; collect the juice. Cut the beetroot into thin slices.
- In a saucepan, melt the butter until it has a hazelnut brown colour. Add the wine vinegar and collected blood orange juice.
- Heat 1 tbsp olive oil in a frying pan. Fry the slices of Iberian ham until nicely browned and crispy. Drain them on paper towels and break into pieces. Remove the leaves from the shrub of radicchio.
- Heat the rest of the olive oil in a frying pan. Pat the scallops dry and sprinkle with salt and pepper. Fry the scallops over high heat for 1 minute per side until golden brown. Cut the scallops into thin slices.
- Place the beetroot and scallops in a circle on 4 plates. Put a gratin on each plate. Finish with the orange segments and radicchio leaves.
- Drizzle with the beurre noisette. Garnish with the Iberian ham and roughly chopped dill.
Tip: Blood orange has a short season. Feel free to replace the fruit with regular orange or grapefruit.