Recipe: St jacques faciles

1- In a large pot, place your washed potatoes, cover with sea water or water with seaweed then cook gently. When they are cooked, peel them and cut them into 16 thick slices.

2- In a large pan, place a nice knob of butter and a good tablespoon of olive oil. When everything is hot, place your scallops, remembering to pierce the corals, salt and pepper. Cook on high heat for 45 seconds and flip them for the same time. Remove from heat and place them in a shallow dish and cover. Put the pan back on the heat and deglaze with 2 tablespoons of cider vinegar and 2 tablespoons of pineau, let reduce a bit while scraping the bottom, then strain into a small pot.

3- Clean your pan, then put it back on the heat with a good piece of butter and a little olive oil. When everything is hot, arrange your 16 potato slices with your crushed garlic cloves, salt and pepper, then roast them to a nice color on each side, cover and turn off your heat (rest).

4- Presentation of the scallops:
Place each one on its potato slice, pour the scallop juice into your prepared sauce, making a good broth and tasting the seasoning. Cover and heat gently in your large pan so the scallops warm through, then quickly plate onto nice hot plates with a sprig of lemon thyme on each and a little hot sauce around.