Step 1: Prepare the scallops

• Carefully pat the scallops dry with paper towels.

• Take them out of the refrigerator 15 minutes before cooking so that they are at room temperature.

• Season lightly with fleur de sel.

Step 2: Sear the scallops

• Heat a non-stick frying pan over high heat with the oil.

• When the oil is very hot (but not smoking), add the scallops without overlapping them.

• Sear for 1 to 1.5 minutes on each side, until golden brown on the outside and still soft in the center.

• Add the butter at the end of cooking and baste the scallops with the melted butter for extra deliciousness.

Step 3: Perfume

• Remove the scallops from the pan and deglaze with a dash of lemon juice.

• Season generously with freshly ground voatsiperifery white pepper.

• Return the scallops to the pan for a few seconds to coat them with the fragrant juice.

Dressage

• Arrange the scallops on a warm plate.

• Add some lemon zest for a fresh touch.

• Sprinkle with chopped fresh herbs (chives or coriander).

• Serve immediately with celery puree, Parmesan risotto, or crisp green vegetables.

✨ Chef's Tips

• White voatsiperifery pepper , less spicy than black, develops woody, floral and slightly resinous notes. It is ideal with delicate seafood such as scallops or langoustines.

• For an even more gourmet touch, you can add a light lemon emulsion or a ginger beurre blanc.