Scallops with Spicy Croquant

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 302 Kcal


  • 2 dl single cream for sauces
  • 40 g walnuts, coarsely chopped
  • 0.5 tbsp. sugar
  • 1 tsp. butter
  • 0.5 sachet saffron
  • 1 red chilli pepper, insides removed, finely chopped
  • 0.25 tsp. sea salt
  • 0.5 dl fish bouillon
  • salt and pepper to taste
  • 12 scallops without roe (MSC) (ca. 350 g)
  • a little clarified butter
  • 0.5 tsp. salt


  • Nüsse in einer weiten Pfanne unter Rühren bei mittlerer Hitze rösten. Zucker darüberstreuen, karamellisieren. Butter beigeben, schmelzen. Peperoncino daruntermischen, salzen. Nüsse auf ein Backpapier verteilen, auskühlen.
  • Rahm und Bouillon mit Safran aufkochen, bei kleiner Hitze ca. 5 Min. köcheln, würzen.
  • Bratbutter in beschichteter Bratpfanne heiss werden lassen. Jakobsnüsse portionenweise beidseitig je ca. 2 Min. braten.

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