Roasted Scallops with Bellota Julienne melt-in-mouth and rich

Name: Roasted Scallops with Bellota Julienne
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 large shelled Normandy scallops; 1.4 oz (40 g) of "Pata Négra", "Bellota" or "Noir de Bigorre" ham finely julienned; 3 large waxy potatoes; 1.75 oz (50 g) of half-salted butter; olive oil; salt and freshly ground pepper; a pinch of grated bottarga* (if possible); lemon thyme and bay leaf

A recipe by Michelin-starred Chef Patrick Asfaux 4.1/5 (8 reviews) · 🍳 17 made it

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

12 large shelled Normandy scallops
1.4 oz (40 g) of "Pata Négra", "Bellota" or "Noir de Bigorre" ham finely julienned
3 large waxy potatoes
1.75 oz (50 g) of half-salted butter
olive oil
salt and freshly ground pepper
a pinch of grated bottarga* (if possible)
lemon thyme and bay leaf

Step-by-step recipe

1 In a saucepan, cook your potatoes in salted water (or sea water) adding 2 bay leaves and a sprig of thyme.
2/Test them by inserting a knife point then drain them and peel them while hot (if possible) then cut them into 12 thick slices.
3/In a frying pan put a good knob of butter and a little olive oil then when it is very hot cook your scallops 1 minute on each side, transfer them to a large plate covering them with another turned upside down.
4/Then quickly in this same pan, place your potato slices then roast them 2 minutes on each side and season them.
5/On very hot plates arrange your potato slices, place your scallops on top add the ham julienne then heat this same pan make a foamy butter and coat your scallops then at the last moment sprinkle with a little grated bottarga* râpée.
*Bottarga or poutargue is made from dried wild-caught mullet roe
of which the Memmi house is one of the best makers.
.