Recipe: Scallops lightly seared

Name: Saint jacques juste marquées
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: Emincé de chicons,vitelotte,et poivrons confits jus de curry a la citronnelle*Saint jacques juste marquées pour 4 personnes :12 belles st jacques de plongée si vous trouvez2 petites endives essuyées et émincées finement2 pommes vitelotte cuites a l'eau avec un peu d'algues50 g de poivrons confits jaunes et rouges10 cl de cidre ou de jus de pommes1 cuiller a café de curry a la citronnelle(si vous trouvez)huile d'olives ,beurre finpoivre vert écrasésel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Thinly sliced chicory, vitelotte, and candied peppers with lemongrass curry sauce*
Scallops lightly seared for 4 people:
12 beautiful fresh-caught scallops if you can find them
2 small endives wiped and thinly sliced
2 vitelotte potatoes cooked in water with a little seaweed
50 g of yellow and red candied peppers
10 cl of cider or apple juice
1 teaspoon of lemongrass curry (if you can find it)
olive oil, fine butter
crushed green peppercorns
salt and freshly ground pepper

Step-by-step directions

1- In a skillet pour 1 large spoonful of olive oil and a knob of butter, when well hot place your scallops, salt and pepper cook on high heat 20 seconds on each side, then remove from heat and take the scallops out onto a large plate then cover.

2- Remove and keep in a small bowl the fat from the scallops, then put the skillet back on the heat add your sliced endives, your cider, salt and pour in the curry let sweat gently covered for 10 minutes then add the juice released by the scallops, let reduce a little, then mix your sliced peppers place the scallops on top (for heat) cover and turn off the heat.

3- In a skillet then pour the fat kept from the scallops and just lightly sauté the slices of vitelotte salted (lightly) and peppered.
Plating
Turn the heat back on under the endive skillet, then in well heated plates place a large spoonful in the center (the sauce will flow around)
place your scallops with some green peppercorns and arrange your vitelotte slices harmoniously around.
*I really love lemongrass citrus of Vietnamese origin, but of course another good curry will do.
You who like me love good products try recipes with the magnificent seaweed produced in the heart of North Finistère in the Aber Wrac'h by the company France Haliotis.
www.francehaliotis.com.

Curry Chicons St jacques Vitelottes