Scallop Fillets in Orange Sauce

Ingredients

• 120 g whole grain rice
• Salt
• 2 oranges (1 organic)
• 1 tbsp White Wine Vinegar
• 1.5 tsp agave syrup
• Pepper
• 0.5 tsp mustard
• 2 tbsp olive oil
• 3 shallots
• 100 g lamb's lettuce
• 300 g small scallop fillets (4 fillets)
• 100 ml fish stock (glass)
• 1 bay leaf

Instructions

1. 1.

   Add rice, 300 ml water and ½ tsp salt to a small pot, cover and bring to a boil. Let the rice simmer on low heat for about 30 minutes until tender.

2. 2.

   Meanwhile rinse the organic orange hot, dry it and finely peel some zest. Cut the orange in half and juice it.

3. 3.

   Peel the second orange thickly so that the white pith is removed. Slice the orange into thin rounds, cut half of them into small pieces.

4. 4.

   Whisk together half of the orange juice with vinegar, 1 tsp agave syrup, salt, pepper, mustard and 1 tbsp oil in a small bowl.

5. 5.

   Peel the shallots. Dice one shallot very finely and mix it with the orange pieces under the salad sauce. Dice the remaining shallots.

6. 6.

   Wash, trim and dry the lamb's lettuce by spinning it.

7. 7.

   Rinse the scallop fillets and pat them dry with kitchen paper.

8. 8.

   Heat the remaining oil in a pan, sauté the diced shallots until translucent. Add the remaining orange juice and fish stock.

9. 9.

   Add orange zest and bay leaf, bring to a boil and stir in the remaining agave syrup. Season the stock with salt and pepper. Place the scallop fillets in the stock, cover and simmer on low heat for about 4 minutes.

10. 10.

    Lift the fillets from the stock and set them warm. Reduce the stock over high heat until it is about half its volume. Briefly heat orange slices in the reduced stock.

11. 11.

    Combine lamb's lettuce with the orange sauce. Pour the reduced stock and orange slices over the scallop fillets. Plate with rice and serve with salad.