Salade de noix de St Jacques Scallop salad with orange dressing

Name: Salade de noix de St Jacques Scallop salad with orange dressing
Cuisine: French
Ingredients: 175 g/6 oz fresh young spinach leaves (or large lamb’s lettuce leaves); 175 g/6 oz fresh young spinach leaves (or large lamb’s lettuce leaves); 4 artichokes; juice and rind of ½ lemon salt; 150 ml/¼ pint orange juice; 190 g/6¼ oz butter; 225 g/8 oz tomatoes; 2 oranges; 12 fresh scallops; 4 sprigs chervil or dill; double cream; 2 tablespoons olive oil; white pepper; 4 sprigs chervil or dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

12 fresh scallops
4 artichokes
juice and rind of ½ lemon salt

Europe
France
Provence
Fish course
Gluten-free
Pescatarian

Method

To Prepare the Artichokes

With a strong sharp knife, slice all the leaves off level with the tips of the shortest ones. Strip away all the outer leaves, one by one; then slice round to remove those closest to the heart. Trim the base and stem.

To Boil the Artichokes

To a large pan of salted water add a l