Recipe: «Roasted scallops» by Chef Christian Morisset*

RECIPE: ROASTED SCALLOPS, SQUASH MARINATED IN OSMANTHUS FLOWERS, WITH SPAGHETTI SQUASH AND PAK CHOI, BY CHEF CHRISTIAN MORISSET*

In this unprecedented period, what could be better than indulging yourself by cooking some delicious signature #CotedAzurFrance dishes! Today, the Michelin-starred Chef Christian MORISSET*, Restaurant le Figuier Saint Esprit in Antibes, exclusively unveils this delicious autumn recipe of roasted scallops, squash marinated in osmanthus flowers, with spaghetti squash and pak choi cabbage. A recipe that will make your taste buds sparkle! Feel free to share your photos on social networks with @visitcotedazur, @lefiguier_de_saint_esprit and hashtags #CotedAzurFrance and #recipelefiguier!

INGREDIENTS

To make this recipe, you will need:
– 1 spaghetti squash
– 400 g pumpkin squash
– 12 fresh scallops
– 1 pak choi cabbage
– 4 tbsp cider vinegar
– 8 tbsp water
– 3 tbsp caster sugar
– 1 tsp osmanthus flowers (or elderberry or jasmine flowers)
– olive oil

METHOD

– Cut your spaghetti squash in 2
– Remove the seeds
– Season the spaghetti squash with olive oil.
– Steam the spaghetti squash in a steam oven for 15 minutes at 110°.
– Open the scallop shells (see the tip in the video below 😉 )
– Put them in iced water
– To prepare the marinade, boil the water, sugar, vinegar and osmanthus flowers; leave to infuse.
– Remove the spaghetti squash from the oven, scrape the flesh with a spoon.
– Peel the squash

METHOD

– Cut thin slices with a mandolin.
– Pour the juice infused with osmanthus flowers.
– Trim the pak choi and sauté in olive oil.
– Mix the pak choi, spaghetti squash flech and sherry vinegar.
– Make small “spinning tops” with the squash slices.
– Place on a presentation plate.
– Cook the scallops (instructions in the video) and place them on the spaghetti squash accompaniment.
– Decorate the plate with edible flowers.

Enjoy!!

A recipe by Chef

Christian MORISSET, Restaurant Le Figuier De Saint Esprit*

For over ten years Christian MORISSET, who was awarded a Michelin star in March 2010 (after holding two stars for 18 years at the Juana “Terrace”) has been in the heart of Old Antibes since November 16, 2007.
The Chef works with his wife Josiane and his sons Matthias and Jordan.
In an idyllic setting, you will discover the patio where fig tree and vine meet and the contemporary style room with black wenge furniture, off-white crocodile chairs, and glass chandeliers.
The Chef, always in search of quality products, will offer you, among other à la carte options, the specialities that have made his reputation: the cannelloni of cuttlefish with cuttlefish ink and the saddle of lamb cooked in Vallauris clay in particular.

Today, given the lockdown, Chefs Christian and Jordan Morisset continue to delight fans of their cuisine, offering dishes and menus for delivery or takeaway, every weekend from Friday to Sunday.