Hot Scallops in Cold Hazelnut Sauce

Name: Hot Scallops in Cold Hazelnut Sauce (Chaud-froid de coquilles Saint-Jacques à l’huile de noisette)
Yield: For four people
Cuisine: French
Ingredients: 12-16 scallops (3 or 4 per person, according to size); 250 ml (8 fl. oz) home-made mayonnaise (made with olive oil and a dash of hazelnut oil); 250 ml (8 fl. oz) home-made mayonnaise (made with olive oil and a dash of hazelnut oil); 250 ml (8 fl. oz) home-made mayonnaise (made with olive oil and a dash of hazelnut oil); 1 teaspoon green herb mustard; 3 tablespoons aromatic white wine court-bouillon; a dash of white wine vinegar; juice of half a lemon; 2 tablespoons chives, snipped; 20 g (¾ oz) butter; sea salt, freshly ground pepper; sea salt, freshly ground pepper

Chaud-froid de coquilles Saint-Jacques à l’huile de noisette

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

12-16 scallops (3 or 4 per person, according to size)
250 ml (8 fl. oz

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Winter

Method

Making the mayonnaise sauce

Put the mayonnaise into a salad bowl, add the mustard and make the mixture liquid enough to coat the back of a spoon by adding a little court-bouillon, white wine vinegar and lemon juice. Taste for seasoning, add the chives, and reserve.

Cooking the scallops

Shell the s