![Saint Jacques](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-02/Plat%20fini%20plan%20serr%C3%A9.jpg?itok=mtS5xx3n)
Seared scallops in a passion-fruit vinaigrette
A tangy recipe full of texture: delicious!
Preparation time
Ingredients For
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x 3
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1 slice
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4 tbsp
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2 tbsp
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1 tsp
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Preparation
1
Preheat your fan oven to 180°C. Slice the bread into small cubes less than 1 cm in size, if possible.
![](/sites/tastefrance.com/files/2021-02/Etape%201.jpg)
© ©Anne Garlone
2
Melt the butter in a pan. When it foams, add the diced bread and fry until golden. Transfer to a small plate and set aside.
![](/sites/tastefrance.com/files/2021-02/Etape%202_1.jpg)
© ©Anne Garlone
3
Place the pulp of the passion fruit in a small sieve to extract the juice. Mix it with the balsamic vinegar and olive oil.
![](/sites/tastefrance.com/files/2021-02/Etape%203.jpg)
© ©Anne Garlone
4
Pour the peanut oil into a pan over a high heat. Once hot, brown the scallops - less than one minute on each side - while salting each side. Place them in a suitable dish and put the dish into the oven for three minutes. Pour the passion-fruit vinaigrette into two soup plates. Put four scallops into each plate.
![](/sites/tastefrance.com/files/2021-02/Etape%204.jpg)
© ©Anne Garlone
5
Sprinkle with the croutons, a few leaves of watercress or coriander and some pink peppercorns. Serve immediately.
![](/sites/tastefrance.com/files/2021-02/Coquilles%20Saint%20Jacques%202.jpg)
© ©Anne Garlone
Pair with
White wine: Alsace Riesling Grand Cru.