Coquilles Saint-Jacques may just be French for scallops, but over here, the name implies the classic Gallic gratin, luxuriously bubbling.
They are simply fried scallops served on endives with nut crumbs.
Preparation time ; 30 minutes
Ingredients
10 st .jaques scallops
40 g Butter
4 tbsp Walnut Kernels
2 endives , use Chinese cabbage if you cannot find
4 shallots
10 Chive sprigs or flat parsley
Salt
Pepper
Preparation
Remove the first skin from your shallots and chop them.
Roughly chop the walnut kernels.
Cut the base of your endives , remove the first leaves then slice them.
Slice the chives.
Pan-fry the shallots, endives and walnuts in 20 g of butter with a little salt over high heat for 5 minutes, taking care to mix constantly.
Off the heat, add the chives and mix. Pepper.
Prepare the Saint-Jacques. Remove the upper part of the shell by running a flat knife along it. Use your fingers to remove the barbs and coral, being careful not to damage the nut.
Using a tablespoon, loosen the nut from the lower shell. Finally remove the muscle that is on one side of the nut then run the nuts under a stream of very cold water to clean them. Place them on absorbent paper.
Fry your scallops in 20 g of butter which crackles over high heat for 30 seconds per side. Reserve them.
Garnish the lower part with your pan-fried endive shells. Sprinkle with salt and pepper before serving.
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