A recipe for scallops by Chef Tenailleau

Recipe for Scallops in a steel pan by Chef Tenailleau.

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Recipe for scallops in a steel pan by Chef Tenailleau.

For small scallops that are very delicate and should not be overcooked:

Heat some oil in a steel pan. It must be very hot and make ""waves"" when you turn the pan to spread the oil.

Absorb the excess water from the scallops using kitchen paper then place them in the pan for around 40 seconds before turning them over. Do the same for the other side.

Remove the scallops with a tongs and place them briefly on some kitchen paper to soak up any excess oil.

Place them on a plate with a little pesto. Sprinkle with Espelette pepper and serve.

All the aromas of the scallops remain intact, they have a pleasant supple texture and the grilling adds some complex flavours that highlight the natural taste of this product.

Accelerating the Maillard reaction enriches the product without ""killing"" it. That is why it is important to use a steel pan.
Steel is the best product to use when searing food.
It is naturally non adhesive once it has been seasoned and it has the ability to accelerate the Maillard reaction, allowing you to rapidly obtain all the flavour or grilling without overcooking or drying out your food.

Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.