Recipe: Clams with Coriander and Scallops

1 Soak the clams a few hours in advance in water to remove sand; meanwhile, prepare the scallops: detach the meat from the shells, remove the digestive system, the beards and reserve the meat. Wash and chop the beards

2 In a deep sauté pan, gently sweat the shallots covered (5 minutes) in a knob of butter with the scallop beards, deglaze with wine and cook for another 5 minutes

3 Add the clams and open them over high heat; when the shellfish begin to open, add the coriander, cover, turn off the heat and let the coriander infuse for about ten minutes

4 Remove the clams with a slotted spoon and remove the top half shell; keep them warm

5 Strain the cooking liquid through a fine sieve, whisk in cold butter as for a beurre blanc; adjust seasoning, add the scallop meat, turn off the heat and cover

6 Arrange on warm plates, place the clams then the scallops, coat with sauce and decorate with sprigs of flat parsley or chervil (the coriander, like chervil, brings a slightly lemony, very fresh and pleasant note with shellfish)