Pan-fried scallops with beet caramel

Written by FDM

Hotel Barceló Anfa Casablanca executive chef, Hicham El Heddani is offering his tasty recipe for scallops fried with beet caramel.


– 5 scallops per person

– 100 g of crushed hazelnuts

– Salt and pepper

– celery puree

– 800 g celery

– 150 g of butter

– 80 g cooked beetroot

– 80 g sugar

– 80 g sherry vinegar

– beet tiles

– 1 raw beet

– 100 g of water

– 100 g of sugar


Beet caramel: mix the beet in the blender with the vinegar and sugar. Put in a saucepan and reduce until a syrupy consistency is obtained. Reserve.

Celery puree: cook the unpeeled celery in boiling salted water or steam. Mix it finely with the butter. Roast the crushed hazelnuts and add them to the puree. Adjust the seasoning with salt and pepper and set aside.

Scallops: cook the scallops in a very hot pan with a little butter for about 1 min on each side and set aside.

Beet tile: peel the raw beetroot and cut some very thin slices using a mandolin. Cut more evenly with a cookie cutter, or simply an inverted glass. Prepare a syrup with water and sugar. Macerate the beet slices in this syrup for about 2 hours. Drain and put in the oven at 100°C for 2 h to dry them. Let cool, they should become crisp.


On a plate, arrange the celery puree using a cookie cutter. Place the scallops on the side and the beet caramel on the edge. Add a few beet tiles to the mash.