Recipe: Rare Charente Vanets on the Griddle

1 On your work surface, cut your hollowed bell pepper into small squares, your tomato the same way.

2 In a saucepan pour a good splash of olive oil, then when it is hot, first "drop in" the sliced onions, wait 1 minute then add the pepper dice for another 1 minute then the tomato dice, add the chopped garlic, season with salt, turmeric and Espelette (according to your taste), let it cook very gently like this for 20 minutes.

3 Heat your griddle to setting 4 or 5 or your Kamado (medium heat) forest-grill.com, drizzle a few strokes of olive oil then quickly place your vanets opening side down.

4 As soon as they start to open, remove their shells and quickly pour into each one, with a spoon, a little of your preparation, then turn off your griddle or remove your plate from the Kamado, plate and enjoy,
Pure delight!!!
You can also remake this recipe with scallops when the season comes.
*To clean them, place them in your sink then pour cold water to the top, then remove them by hand and repeat this 6 times in a row, draining your sandy water each time.
*Vanets are like tiny coralled scallops with very fine flesh harvested in Charente Maritime, if you pass through in summer on Sunday under the market at La Pallice (La Rochelle) you can find them on the stalls.