Recipe: St Jacques meunière aux amandes

1 Remove the scallop meat from the shells, eliminate the digestive apparatus, the beards and reserve the meat.

2 Pan-fry the scallops in a meunière (50 g (1.75 oz) butter + 1 tbsp oil) foaming 1 minute per side maximum with the almonds (be careful not to burn them) then add the garlic and cook very briefly to avoid bitterness; grind pepper. Scallops and almonds should not color too much

3 Melt the remaining butter separately.

4 Distribute the scallop meat and almonds (without the meunière) in warm plates and coat with melted butter. place a few grains of fleur de sel on each scallop and decorate with chervil leaves or chopped chives (the chervil brings a little perfect lemony flavor).