Recipe: Scallops St Jacques with Hops

1- Wash the leeks, slice them finely then sweat them in butter. Salt, pepper, add a little nutmeg and let cook gently covered for 15 minutes then keep warm.

2- In a small saucepan bring 2dl of cream to boil, salt, pepper, then add the hops cones. Remove from heat and let them infuse covered for 30 minutes.

3- In a wide sauté pan, sweat the sliced shallots (finely chopped) in butter, then after 2 minutes add the white wine, beer and cream. Salt, pepper and let reduce by 1/3 then add the scallops cut in half lengthwise, bring back to a boil, then set aside, off the heat and covered.

4- Drain the scallops and cones, combine the 2 cookings and reduce by half.

5- Turn on the broiler.
On the tray make 6 mounds of coarse salt and place the empty shells on top (so they stand upright), line the bottom with the leeks and place the scallops with the hops cones on top.
Then in a small bowl, mix your yolks and little by little, but without stopping whisking, pour in the sauce. coat your scallops St Jacques with it and broil them until a beautiful color (glaze) is obtained.