Deglazed scallops with fig and balsamic

Want a surprising entry with sweet / salty accents? Discover the irresistible recipe of deglazed scallops with fig coulis and balsamic vinegar, subtle and fruity flavors ideal for a festive meal.


For 4 people :

1 jar of Intense Fruity Fig Happy Mother

12 scallops

30 g of butter

3 tablespoons balsamic vinegar

3 fresh figs


Flower of salt

Preparation time : 10 minutes

Cooking time : 5 minutes


Step 1

Melt the butter in a pan. When it is hot, brown the scallops for 2 minutes on each side. Remove them from the pan and keep them warm.

2nd step

Pour the balsamic vinegar and the fig jam into the pan. Using a spatula, fry the mixture.

Step 3

Arrange slices of fig and place the scallops on top. Sprinkle them with a tablespoon of fig coulis with balsamic vinegar. Add a layer of Good Intense Bonne Maman® on the walnuts and sprinkle with a pinch of fleur de sel and sesame. Serve immediately.

A recipe proposed by Bonne Maman

Read also :

Melting apples with figs

Christophe Adam half-fig half-pistachio dome

Jars and jams: tips and gourmet recipes


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