Marinated Scallops Susan Hampshire

Name: Marinated Scallops Susan Hampshire (Noix de coquilles St-Jacques, Susan Hampshire)
Cuisine: Swiss
Ingredients: 12 fresh scallops in their shells; juice of 1 lime; 15 g (½ oz) fresh ginger root, peeled and cut into very fine julienne strips; 15 g (½ oz) fresh coriander leaves, finely cut; 100 g (4 oz) carrots, peeled; 100 g (4 oz) celery, trimmed; 100 g (4 oz) courgettes, topped and tailed; 100 g (4 oz) red pepper, cored and seeded; 50 g (2 oz) mangetout, topped and tailed; 50 g (2 oz) radish, topped and tailed; 150 g (5 oz) low-fat natural yoghurt; 20 g (¾ oz) lobster eggs (optional); salt and freshly ground pepper; salt and freshly ground pepper

Noix de coquilles St-Jacques, Susan Hampshire

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This dish - created especially for my good friend Susan Hampshire - relies very much on the visual effect of me mounds of vegetables surrounding the scallops. The vegetables must all be cut into very fine julienne strips.

Ingredients

12 fresh scallops in their shells
juice of 1 lime
15 g (

Europe
France
Switzerland
Fish course
Pescatarian
Gluten-free

Method

Open the scallops with the tip of a small strong knife, then scoop the scallops off the half shell with a soup spoon. Remove the debris and wash briefly but thoroughly to remove all the grit. Remove the orange coral.
Cut the scallops horizontally into circles with a sharp knife.
Lay the scallops on a plate and sprinkle with lime juice, ginger and cut co