Ingredients for 2 serves
  • 6 scallops
  • 1 Sicilian orange
  • 1 pomegranate
  • 2 sprigs of thyme
  • 3 g of grated bottarga
  • oil, as needed
  • salt to taste

For the clementine reduction

  • 350 g clementine juice
  • 70 g sugar20 g lime juice
  • 1 g Xanthan gum

Cook the scallops in a frying pan on baking paper, with oil and salt.

Sqeeze the clementines.

Sqeeze the lime.

Gently simmer the juices with the sugar in a pan.

Add the Xanthan gum and blend.

Peel the Sicilian orange, remove all the pith and membrane.

Cut the pomegranate and take the seeds.

Place the clementine sauce on the plate.

Place 3 scallops on the sauce.

Add the Sicilian orange segments.

Add the pomegranate and grated bottarga.

Sprinkle with a few thyme leaves to garnish.

Enjoy it’s from Europe!

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