The lemon hisses in foaming butter, the scallops turn golden, and then comes Place des Épices’ organic white Kampot pepper, rare and hand-picked at full ripeness, its intense heat hiding notes of fresh herbs and lemon.
Serves 2 · 15 min
Ingredients
- 8 large sea scallops
- Salt
- 1 tbsp oil
- 2 tbsp (30 g) butter
- A squeeze of lemon
- White Kampot Peppercorns (Place des Épices), a few turns of the mill
Method
- Pat 8 large sea scallops dry and season them with salt.
- Sear them in 1 tbsp very hot oil for 90 seconds per side, until golden.
- Add 2 tbsp (30 g) butter and a squeeze of lemon to the pan and baste the scallops for 30 seconds.
- Serve at once, finished with a few turns of the white Kampot pepper mill.
The star of this recipe: White Kampot Peppercorns, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
