Stew the halved chicory, season with salt and pepper and
caramelize in the pan with sugar.
In the same pan over a high heat, fry the scallops for 2
minutes on each side. Sprinkle with red balsamic vinegar.
In the dinner plate: a spoon of chicory and a scallop fruit.
The season of the scallops or "scallops Saint-Jacques" as you
sometimes see them on menus, runs from September to
March.The shellfish are best in the winter months.
If you buy them in the shell, do not throw these away. You can
fill them perfectly as an original fish pan with other
preparations.
The orange-yellow coral is not used in this recipe. It is edible
and often serves to add color and flavor to sauces.
scallops Saint-Jacques
and caramelized chicory
red balsamic vinegar
white sugar
pepper and salt
scallops Saint-Jacques
chicory
salted butter
Stew the halved chicory, season with salt and
pepper and caramelize in the pan with sugar.
In the same pan over a high heat, fry the
scallops for 2 minutes on each side. Sprinkle
with red balsamic vinegar.
In the dinner plate: a spoon of chicory and a
scallop fruit.
The season of the scallops or "scallops Saint-
Jacques" as you sometimes see them on
menus, runs from September to March.The
shellfish are best in the winter months.
If you buy them in the shell, do not throw these
away. You can fill them perfectly as an original
fish pan with other preparations.
The orange-yellow coral is not used in this
recipe. It is edible and often serves to add color
and flavor to sauces.
scallops
saint-jacques and
caramelized chicory
red balsamic vinegar
white sugar
pepper and salt
scallops Saint-
Jacques
chicory
salted butter
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
