Scallops with raspberry sauce
Sea scallops provide plenty of protein and iodine, while raspberries add polyphenols and brighten the sauce without a heavy flour base. A small amount of cream softens the berry acidity and helps the flavor come together more smoothly. The result is a more festive dish with a vivid contrast of sweetness, tartness, and tender seafood texture.
Scallops with raspberry sauce look elegant and cook quickly: the key is not to overcook the seafood and to bring the berry part together properly.
Preparing the sauce
Place raspberries (100 g), 20% cream (20 g), erythritol (15 g), and water (10 g) into a small saucepan. Warm the mixture on the stove until the berries fully soften and begin to break down.
Blend the hot mixture until smooth, then strain it through a sieve to remove the seeds. Return the sauce to low heat and reduce it for 5 to 7 minutes, until it becomes slightly thicker and more concentrated in flavor.
Preparing the scallops
Pat the sea scallops (150 g) dry with paper towels so the surface browns better. Heat grapeseed oil (10 g) in a pan and sear the scallops quickly for about 40 seconds on each side.
Transfer the scallops to a plate and serve them at once with the warm raspberry sauce. The center should stay tender and juicy rather than rubbery.
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