Recipe: Roasted Scallops with Potato Crumbles and Purple Olives

Name: Roasted Scallops with Potato Crumbles and Purple Olives
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 belles coquilles st jacques françaises (baie de Seine) décortiquées; 150 g de grosses rattes (Touquet par exemple) épluchées et taillées en minuscules petits carrés.(pommes de terre); 40 g d'olives violettes dénoyautées (de Kalamata si possible); huile d'olive; 2 gousses d'ail dégermées et coupées en deux; Quelques graines de soja bio.; Un peu de persil simple haché; sel et poivre de Timut (si possible).

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (13 reviews) Fishes

Prep 25 min

Cook 20 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

12 beautiful French scallops (Bay of Seine) shelled
150 g of large waxy potatoes (Touquet for example) peeled and cut into tiny small cubes
40 g of pitted purple olives (Kalamata if possible)
olive oil
2 garlic cloves, germ removed and cut in half
A few organic soy sprouts
A little chopped flat parsley
salt and Timut pepper (if possible)

Step-by-step directions

1 In a large pan, pour 2 tablespoons of olive oil, when the oil is very hot, place your scallops (piercing the corals with the tip of a knife), roast them over high heat, salt and pepper with Timut and turn them thus for 2 minutes 30 seconds then remove them one by one to a covered dish.

2 Put the pan back on the heat, adding a dash of oil, then when it is very hot, pour in your garlic cloves cut in half and your potato crumbles, salt and sauté them for 6 or 7 minutes until they have taken on beautiful colors, then add your olives, stir and turn off the heat and cover them.

3 Plating.
Turn the heat back on under your potatoes then plate them in the center in beautiful deep dishes then in this same pan heat your scallops for 30 seconds then place them on your potatoes, a little soy sprouts around them, dusting with a hint of parsley.