Langoustines with Vanilla Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Be sure to use vanilla pods; regular vanilla sugar will not work for this sauce. As for the langoustines, they are something between shrimp and lobsters, but their meat does not taste like shrimp. If you do everything correctly, it will be very tender. Enjoy your meal!

Ingredients

Langoustines - 6 pieces
Fennel - 0.7 oz
Scallops - 6 pieces
Mixed salad greens - 1.8 oz
Marinated cherries - 8 pieces
Dry White Wine - 2 fl oz
Vanilla Pod - 1 piece
Lemon - 0.7 oz

Step by Step guide

Step 1

Thaw the langoustines and clean them (remove the intestine from the back).

Step 2

Thaw the scallops. This salad can be made without scallops; I just had them in the fridge and decided to add them.

Step 3

Wash the salad greens, dry them, and arrange them on plates. Add the cherry tomatoes (cut in half) and thinly sliced fennel.

Step 4

Heat a skillet and add a drop of olive oil. When the skillet is hot, place the langoustines on it and quickly sauté for about 10–15 seconds on each side. Sauté the scallops on the side for the same time as well. Next, pour the wine into the skillet, take the vanilla pod, split it lengthwise, and extract the most flavorful part—the small, aromatic 'specks'—which we add to the skillet with the wine and seafood. Reduce the heat and wait for the sauce to slightly evaporate.

Step 5

Beautifully arrange the seafood on the prepared plates with greens and cherry tomatoes, drizzle with lemon juice, pour the sauce from the skillet over it, and optionally sprinkle with pine nuts.