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Sweetbreads with Grilled Scallops and Parmesan Tuiles Recipe
Flavors of France
Cooking time: 10 minutes
Total time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: 10 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 400 g (14 oz.) Sweetbreads
- 12 Scallops, coral removed
- 40 g (3 tbsp.) butter
- 100 ml (6 tbsp.) cream
- A few strands of saffron
- 12 thin slices of Parmesan
- Juice of 1 lemon
- Salt and pepper
Method
- Poach the sweetbreads for a few minutes in hot water. Immediately run them under cold water to cool them.
- Slice into escalopes and set aside.
- Wash the scallops in cold water and drain on paper towels.
- Heat a non-stick skillet over high heat. Place the slices of Parmesan into the hot pan and cook on both sides for about 2 minutes. Remove the slices with a spatula and place them over a rolling pin or bottle so that they don’t stick and so that they cool into an attractive curved shape.
- Make the sauce by heating the cream gently with the saffron, salt and pepper. Turn off the heat and leave to infuse.
- In a large lightly buttered pan, sauté the sweetbreads for 40 seconds on each side. Set aside and repeat with the scallops, cooking 1 minutes on each side and drizzling with lemon juice.
- Place a slice of sautéed sweetbread and a few scallops on each plate.
- Spoon some of the saffron sauce over top and garnish with a Parmesan tuile.
- Serve immediately.
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