Ingredients Jump to Instructions ↓

  1. 250g sugar, divided

  2. 2 tbsps water

  3. 1 tsp corn syrup

  4. 2 tbsps vegetable oil

  5. 50g butter

  6. 12 large sea scallops

  7. 2 tbsps olive oil

  8. 25g butter

  9. 1 large white onion, thinly sliced

  10. 2 tbsps sugar

  11. 500g fresh French beans, trimmed

  12. 40g sliced almonds, toasted

  13. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Caramel glazed sea scallops 1) In a small saucepan over low heat, combine the 3 tbsps of sugar, water and corn syrup. Mix together and simmer to thicken. Reserve.

  2. Add the oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to the pan. Coat the sea scallops with 100g of sugar. Allow the scallops to brown and caramelise on both sides. Season with salt and pepper. Spoon some of the glaze over the top of each scallop and serve hot.

  3. Add the olive oil to the pan and melt 1 tbsp of the butter. Place the onions and sugar in the pan. Stir and allow to caramelise until golden brown. Add the French beans, remaining butter and sliced almonds. Mix the ingredients together. Season with salt and pepper, to taste.


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