Noix de Saint-Jacques au beurre de curry et herbes

Scallops with Curry & Herb Butter

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Preparation info

  • Serve

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Scallops are sublime – I don’t think I know anyone who doesn’t like them. If you live near a harbour and can get hold of hand-dived, day-boat scallops, then snap them up! When scallops are dredged, they are usually full of sand or mud, which has an enormous effect on their flavour, but if they are hand-dived you won’t have that problem. You can do this recipe by simply roasting the scallops, but they are much tastier cooked in the shell – and it is a fun way to serve it, too.