For 4 people
Preparation time: 45 minutes; preparation time: 1 hour
Ingredients
– 20 scallops from the Bay of Saint-Brieuc
– 500 g Paimpol coconuts
– 200 g cockles
– 50 g smoked bacon
– 1 carrot
– 4 spring onions (green onions)
– 4 endives from the ground
– 1 bunch of young watercress
– 1 bouquet garni
– 5 g Garam Massala spices or Espelette pepper powder
– 5 g Madras curry
– 20 cl white wine
– 25 cl chicken stock
– Butter
– Soy sauce
– Olive oil
– fine salt.
Preparation
1. Open the Saint-Brieuc Bay clams, remove the nuts and set aside.
2. Cut the smoked bacon and carrot into small cubes, then brown them in a pan with butter.
3. Deglaze with 10 cl of white wine, then add the Paimpol coconuts.
4. Cover with chicken stock or water. Add the bouquet garni, a pinch of Madras curry and cook for approx. 1 hour. The Paimpol coconuts should still be slightly crunchy at the end of cooking.
5. Heat up a pot before adding the cockles and 10 cl of white wine. Cover for 30 seconds, then remove from heat.
6. Season the scallops with Garam Massala spices or Espelette pepper powder and fine salt.
7. Heat a pan with a drizzle of olive oil, then sear the scallops for 20 seconds on each side.
8. Arrange the Paimpol coconuts, cockles and scallops in deep plates.
9. Add the cooking juices from the Paimpol coconuts and cockles with a touch of butter and a teaspoon of soy sauce. Pour it on plates.
10. Add a few endive and watercress leaves.
2 pan-fried scallops from the Bay of Saint-Brieuc with their cauliflower puree and smoked bacon
For 2 people
Ingredients
– 6 scallops from the Bay of Saint-Brieuc
– 30 g smoked bacon
– 100 g cauliflower florets
– 15 g of butter
– ¼ cup heavy cream
– ½ cup of milk
– Extra virgin olive oil
– 10 g of butter
– ¼ lemon
– A pair of rocket blades
– Salt, pepper.
Preparation
1. For the cauliflower puree: put the cauliflower tops, butter, cream and milk in a saucepan. Bring to the boil, reduce the heat and simmer until the cauliflower is tender. Put in a blender and puree until smooth, taste. Reheat just before serving.
2. Place the bacon on a baking tray. Bake at 200°C for 8-10 minutes until the bacon is crispy. Remove from the oven and set aside. Cut into 4 pieces, reserve.
3. Heat a non-stick pan over medium heat. When the pan is hot, pour a little olive oil into the pan, add the scallops and cook them until they are nicely browned on one side. Season with salt and pepper and add a squeeze of lemon juice. Remove the scallops from the pan.
4. Place the cauliflower puree in two cleaned scallop shell holes in the middle of the plate. Arrange 3 scallops on the mash and two pieces of bacon on either side of the central nut. Garnish with a few rocket leaves.
3 scallop tartar with artichoke, walnuts, green apples, walnut oil and cider reduction
For 4 people
Preparation time: 45 minutes, preparation: 1 hour.
Ingredients
– 16 scallops from the Bay of Saint-Brieuc
– 10 fresh walnuts
– 2 Granny Smith apples
– Walnut oil
– 1 liter of cider
– 2 artichokes
– 1 bunch of watercress
– Espelette pepper powder
– Fine salt
Preparation
1. Reduce the cider until a syrupy juice is obtained and set aside.
2. Cook the artichokes for 1 hour in salted water. Once cooked, peel the artichokes leaving only the hearts before cutting them into brunoise.
3. Open the Saint-Brieuc Bay scallops and remove the nuts. Cut the scallops into brunoise, then season with fine salt, Espelette pepper powder and walnut oil.
4. Cut the first apple into brunoise and crush the fresh walnuts.
5. In a salad bowl, brunoises of artichoke hearts, scallops and apples are mixed with the crushed walnuts.
6. Cut the other apple into 6 thin slices and place 2 slices per plate.
7. Place a brunoise quenelle on each apple slice. Add a sprig of watercress and a splash of cider reduction.
