Roasted scallops with artichokes and sweetbreads

Flavours of land and sea

The flavors of the sea and the land come together in this original recipe, capable of satisfying the most demanding palates. The recipe is for four people.
12 scallops, 8 artichokes, 1 duck sweetbread confit, olive oil, honey, soy sauce and Maldon salt.
Peel and chop the artichoke into sixths. Put a saucepan with olive oil and introduce artichokes, until covered. Let glaze until soft, about 20 minutes, and cut. Prepare the dressing using equal parts of honey, olive oil and soy sauce. Grill the scallops over high heat until browned and set aside. In the same pan, stir-fry the sweetbreads and artichokes. Put in the center of the dish the sautéed sweetbreads and artichokes with the grilled scallops placed on top. Season and add a few crystals of Maldon salt.
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    Maria de Luna Restaurant

    Suggested wine

    La Perdición 2012
    • La Perdición 2012
    • From the splendid cellar of the Maria de Luna restaurant, which of course lives up to what is expected, Javier Simón suggests combining this menu with La Perdición 2012, from the Divinos & viñas winery.

      Divinos & viñas conceives its wines ...
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