Clementine sauce for scallops or fish

Clementine is a hybrid of mandarin and sweet orange. The clementine season in the South of France is from November to January. Most of the French clementines are cultivated in Corsica.

The following sauce recipe is perfect for scallops but also for fish such as salmon or halibut. In the recipe, two clementines can be replaced by one orange. 

2- 3 servings

2 organic clementines (or 1 orange)

3 tbsp. olive oil

Juice of ½ lemon

A pinch of salt, optional

Freshly ground black pepper

Chopped chives to decorate

Grate the zest of the clementines. Peel and chop them. Warm 1 tbsp. olive oil in a saucepan over low heat. Add the clementines and their zest and infuse for about 20 minutes.

With a handheld mixer, purée the clementines with 2 tbsp olive oil, juice of ½ lemon, and some black pepper. Press the purée through a sieve for a smooth sauce.

Divide the sauce on the plates and top with seared scallops. Sprinkle with chopped chives and serve with a good country bread to mop up the sauce from the plates.