Warm Salad of Scallops with Tarragon

Name: Warm Salad of Scallops with Tarragon (Salade tiède de coquilles Saint-Jacques à l’estragon)
Yield: For four people
Cuisine: French
Ingredients: 16 scallops in their shells; 250 ml (8 fl. oz) aromatic white wine court-bouillon; mayonnaise, made with 60 ml (2 fl. oz) olive oil and 180 ml (6 fl. oz) oil of arachide; mayonnaise, made with 60 ml (2 fl. oz) olive oil and 180 ml (6 fl. oz) oil of arachide; mayonnaise, made with 60 ml (2 fl. oz) olive oil and 180 ml (6 fl. oz) oil of arachide; juice of half a lemon; 1-2 teaspoons tarragon, chopped; a few salad leaves, cut into ribbons (chiffonade); a few salad leaves, cut into ribbons (chiffonade); 1 stick of celery, finely sliced; salt, freshly ground pepper; salt, freshly ground pepper

Salade tiède de coquilles Saint-Jacques à l’estragon

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

16 scallops in their shells
250 ml (8 fl. oz) aromatic white wine court-bouillon

Europe
France
Starter
Gluten-free
Vegan
Autumn

Method

Preparing the scallops

Open the scallops and wash them carefully, removing the beards and all the sand. Keep only the white parts, detaching them from their shells with a spoon. Cut them horizontally into two or three rounds, depending on how thick they are.

Cooking the scallops

Prepare the aromatic whit