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Scallops flambéd with rum, crushed potatoes and tomato chutney

published on 21 December 2016
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The chef Kelly Rangama and the team at Mysaveur propose a tasty, rum-flavoured recipe

Preparation time: 15 to 30 minutes
Cooking time: 15 to 30 minutes

Ingredients:
- ‘Arrangé de Noël’ (flavoured Christmas rum) or Isautier white rum
- 16 scallops
- 1 kg charlotte potatoes
- 4 tomatoes
- 1 combava (makrut lime)
- 1 shallot
- 1 bunch of chives
- 1 bunch of coriander
- 200 g thick fresh cream
- 100 g butter
- olive oil
- 1 soupspoon coarse sea salt
- salt and pepper

Preparation:
1. Remove the coral and the nerve of each scallop by hand, taking care not to damage the scallop. Rinse the scallops in cold water.
2. In a pot of salted water (using the coarse salt), cook the potatoes, checking the texture with the tip of a knife. You can add thyme and garlic to the water for flavour (optional). Once cooked, peel and crush the potatoes. Mix in some cubes of butter. Add the chopped chives.
3. Cut the tomatoes in four, removes the pips and cut into small cubes. Chop up the shallot and the coriander. Mix all these ingredients in a salad bowl, add the olive oil and some of the grated makrut lime.
4. With the olive oil, cook the scallops in a pan, deglaze with the rum (about two tablespoons), then flambé them. Remove the scallops from the pan, add the fresh cream, reduce the sauce and put through a sieve. Arrange on a plate with the potatoes and tomato chutney.

Enjoy your meal !