Scallops and Speck

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With pilgrims on the way to Bali

Ingredients

  • 18 scallops
  • 4 carrots
  • 1 French shallot
  • 2

Method

Remove the scallops from their shell and remove their roe.

Peel the carrots, cut them into 3 x 5 mm (⅛ x ¼ inch) sticks (julienne). Peel and finely chop the French shallot and the garlic. Peel the beetroot and cut it into thin julienne strips.

Snip the chives into 2 cm (¾ inch) lengths. Slice the speck into strips.

Sauté the vegetables and the speck on the hotplate with