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Jun 27, 2016

3 Recipes : Sea scallops

written by gilles
in category Recipes

French recipe of Sea scallops

Sea scallops with spinash-onions marmelade and sweet coconut milk with wasabi

Type: Entry;

For 4 persons;

French recipe of Sea scallops with spinash-onions marmelade and sweet coconut milk with wasabi

Ingredients:
12 Sea scallops
2 onions
2 kg of raw spinach
150g of butter
Coconut milk
Wasabi
Espelette
Chervil

Utensils:
Blender

Preparation:
Clarifie the melt butter
Mince the onion, put in a saucepan and add the clarified butter
Leave the stewed onion fondue;

The onions are cooked, put them in a blender for a puree.

Peel and wash the spinach
Scald them in a casserole of boiling water and plunge into iced water
Press and reserve in a bowl.

Cut the Saint Jacques in two, butter a pie pan
Upholster  fund them moule du Saint-Jacques, with the cut side up
Bake oven

Warm the coconut milk with a little water

In a casserole, mix the crushed spinach and onion with butter and onions, season with salt and pepper.
Add to St. Jacques shells and let spend 30 seconds in the oven

Emulsify coconut milk into a foam

Dressing:
In the plates, put wasabi background, and unmold the St. Jacques shells above. Add the coconut milk around the plate. Add the Espelette pepper and chervil for decoration.

Sea scallops with parmesan cheese and soy sauce and Olive Oil

Type: Entry;

For 4 persons;

French recipe of Sea scallops with parmesan cheese and soy sauce and Olive Oil

 

Ingredients:
12 sea scallops
Soy
Olive oil
Parmesan
Dill
Coarse salt

Pick up the shell et let the attached nuts
Wash shells
Fill 4 plates of coarse salt and place over shells
Add soybean and olive oil
Making parmesan on each shell
Add the sprigs of dill

Sea scallops with leeks – potatoes with black truffle

Type: Flat;

For 4 personnes;

french recipe of Sea scallops with leeks potatoes with black truffle

 

Ingredients:
12 sea scallops
2 leeks
2 potatoes
¼ liter cream
Black truffle oil
Salt; pepper
Espelette
Butter

Preparation:
Wash the leeks and cut into small pieces
Peel the potatoes and cut into regular cubes
Melted leeks in butter and add the potatoes
Wet cream and truffle oil, season and cook slowly 20 minutes

Drain vegetables in colander and let cool in a tray
Reduce the cooking juices
Cook the seasoned shells in a pan
Emulsify the sauce into a foam

Dressing:
Put in a circle of 10 in a shallow dish. Leek potatoes at the bottom and then the Saint-Jacques shells, add foam and Espelette pepper.

You can eat the French recipe of Sea scallops.