Fall recipe with La Table de Sorgues

Stéphane and Stéphanie have been at the head of the restaurant La Table de Sorgues located in the heart of the city for many years now. They offer market cuisine composed of fresh and seasonal products, always in contact with local producers to promote short circuits.
To celebrate the return of autumn, we went to meet them to discover and share with you a wonderful recipe: snacked scallops served with beet hummus and a beetroot and orange vinaigrette.

To make this recipe (for 4 people) you will need:

12 Saint-Jacques

For hummus:

200g cooked beetroot

100g cooked chickpeas

1 clove of garlic

1 tablespoon Tahini

1 tablespoon lemon juice

1 tablespoon olive oil

For the vinaigrette:

1 Chioggia beet

1 orange

Balsamic vinegar

Espelette pepper

Salt and pepper

Step One: Hummus

In a blender, incorporate all the ingredients and blend everything to obtain hummus, add olive oil if necessary to obtain the desired texture.

Step Two: Vinaigrette

First, take some orange zests with a peeler and cut them into very fine brunoise.

Continue to peel the orange so that you can cut its flesh into small cubes.

Finally, peel the Chioggia beet, cut the first half into brunoise and the second half into sticks that we will keep aside.

In a bowl, combine the zest and flesh of the orange with the beet brunoise, add Espelette pepper, salt and balsamic vinegar, then mix everything together.

Third stage: Saint-Jacques

Be sure to wash scallops thoroughly after opening them.

Heat a pan with a drizzle of olive oil, then snack (quickly sear over high heat) the scallops for about twenty seconds on each side to brown them.

Dressing and tasting

On a nice plate, add the hummus, then place the scallops on top. To add color and even more delicacy, pour in some of the vinaigrette and finally sprinkle the dish with a few Chioggia beet sticks on top.

Make way for the tasting, bon appetit!

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