Nutrition Facts
4 servings
4
Seared scallops with coconut and clams
A recipe worthy of the finest tables, featuring seared scallops, beans, and clams. Photo credits: Bertrand Duquenne. Recipe creation and culinary styling: Mathieu Aumont.
Ingredients
20 Scallops from the Bay.
200 Shell
1 Carrot
4 Green onion
4 Field chicory
1 Young watercress
1 Herb bouquet
5 Garam Masala spices or chili pepper.
5 Madras Curry
20 White wine
25 Chicken broth
Butter
Soy sauce
Olive oil
Fine salt
Directions
1
Open the scallop shells, detach and set aside the flesh.
2
Chop the smoked bacon and the carrot into small cubes, then sauté them in a saucepan with butter. Deglaze with 100 ml of white wine, then add the beans.
3
Cover with chicken broth or water. Add the herb bouquet, a pinch of Madras curry, and let cook for about 1 hour. The beans should still be slightly crunchy at the end of cooking.
4
Heat a saucepan before adding the clams and 100 ml of white wine. Cover for 30 seconds, then remove from heat.
5
Season the scallops with Garam Masala spices or chili powder and fine salt.
6
Heat a pan with a splash of olive oil, then sear the scallops for 20 seconds on each side.
7
Arrange the beans, shells, and scallops in shallow bowls.
8
To finish, reduce the cooking juice of the beans and clams with a bit of butter and a teaspoon of soy sauce. Pour it into the plates. Add some leaves of endive and watercress.
Ingredients
Ingredients
20 Scallops from the Bay.
200 Shell
1 Carrot
4 Green onion
4 Field chicory
1 Young watercress
1 Herb bouquet
5 Garam Masala spices or chili pepper.
5 Madras Curry
20 White wine
25 Chicken broth
Butter
Soy sauce
Olive oil
Fine salt
Directions
Directions
1
Open the scallop shells, detach and set aside the flesh.
2
Chop the smoked bacon and the carrot into small cubes, then sauté them in a saucepan with butter. Deglaze with 100 ml of white wine, then add the beans.
3
Cover with chicken broth or water. Add the herb bouquet, a pinch of Madras curry, and let cook for about 1 hour. The beans should still be slightly crunchy at the end of cooking.
4
Heat a saucepan before adding the clams and 100 ml of white wine. Cover for 30 seconds, then remove from heat.
5
Season the scallops with Garam Masala spices or chili powder and fine salt.
6
Heat a pan with a splash of olive oil, then sear the scallops for 20 seconds on each side.
7
Arrange the beans, shells, and scallops in shallow bowls.
8
To finish, reduce the cooking juice of the beans and clams with a bit of butter and a teaspoon of soy sauce. Pour it into the plates. Add some leaves of endive and watercress.
Notes
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