Recipe: St Jacques meunière aux amandes

Name: St Jacques meunière aux amandes
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 portions
Ingredients: 50 g d'amandes effilées2 gousses d'ail dégermées et finement ciselées120 g de beurre doux d'excellente qualité (50 g pour poêler et 70 g pour la finition)1 CàS d'huile de pépins de raisinfleur de sel, poivre blancciboulette fraîche hachée

By Dubarry ★ ★ ★ ★ ★ 5/5 (4 reviews) Other dishes

Prep 15 min

Cook 2 min

Total 17 min

Servings 4 serv.

16 scallops (adjust the number according to size and whether serving as an appetizer or main course)

Ingredients for 4 servings

50 g sliced almonds
2 garlic cloves, germ removed and finely sliced
120 g butter of excellent quality (50 g for pan-frying and 70 g for finishing)
1 tbsp grapeseed oil
fleur de sel, white pepper
fresh chives, chopped

Step-by-step directions

1- Remove the scallop meat from the shells, eliminate the digestive apparatus, the beards and reserve the meat.

2- Pan-fry the scallops in a meunière (50 g butter + 1 tbsp oil) foaming 1 minute per side maximum with the almonds (be careful not to burn them) then add the garlic and cook very briefly to avoid bitterness; grind pepper. Scallops and almonds should not color too much

3- Melt the remaining butter separately.

4- Distribute the scallop meat and almonds (without the meunière) in warm plates and coat with melted butter. place a few grains of fleur de sel on each scallop and decorate with chervil leaves or chopped chives (the chervil brings a little perfect lemony flavor).