Recipe: Scallops with Kohlrabi

Name: noix de saint jaques aux choux raves
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Noix de saint jaques aux choux raves pour deux personnes :Six coquilles saint jacquesDeux petits choux raves100 grammes de beurre saléDeux pincées de sel de GuérandeUne pincée de piment d'EspeletteUn filet de velours de vinaigre balsamiqueTrois brins de cibouletteTrois brins de pimprenelleUne cuillerée d'huile de pépin de raisin

By laboudeen ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Starters

Prep 10 min

Cook 40 min

Total 50 min

A lovely autumn recipe where kohlrabi and scallops come together for our greatest pleasure.

Ingredients

Scallops with kohlrabi for two people:
Six scallop shells
Two small kohlrabi
100 grams of salted butter
Two pinches of Guérande salt
One pinch of Espelette pepper
A drizzle of balsamic vinegar
Three sprigs of chives
Three sprigs of salad burnet
One tablespoon of grapeseed oil

Step-by-step directions

1/ Steam the kohlrabi for approximately 35 minutes then cool, peel them (the skin is thick), slice to approximately five millimeters, set aside.
2/ Open and clean the scallop shells, trim them. Set aside.
3/ Chop the salad burnet and separately the chives, set aside.
4/ Oil the pans. Add 50g of butter for the kohlrabi and brown them on both sides then keep warm.
5/ Pan-fry the scallops over medium heat for one minute per side.
6/ In preheated plates, arrange four slices of kohlrabi on the edge drizzled with a drizzle of cooking butter, then add a drizzle of balsamic vinegar then a leaf of salad burnet and a pinch of Guérande salt, arrange the scallops in the center of the plate drizzled with a drizzle of cooking butter add a pinch of Guérande salt a pinch of Espelette pepper and a leaf of chives serve hot.

St jacques Vinaigre Rognons poêlés