Scallops in their Shells

Name: Scallops in their Shells (Saint-Jacques à la coque)
Yield: For four people
Cuisine: French
Ingredients: 8 large scallops in their shells; 8 large scallops in their shells; 8 large Dublin Bay prawns; half a bottle of dry white wine; 1 glass water; 1 carrot; 1 onion, stuck with a clove; 1 onion, stuck with a clove; 1 bouquet garni; 1 shallot; 1 clove of garlic; 1 stick of celery; 2 slices of lemon, peeled à vif; coarse salt, peppercorns; coarse salt, peppercorns; 8 tender asparagus tips, cooked; 1 red tomato, skinned, deseeded and cut into dice; 150 g (5½ oz) butter; 2 tablespoons double cream or crème fraîche; 2 tablespoons double cream or crème fraîche; a pinch of curry; a pinch of saffron; 2 large handfuls of seaweed, blanched; chive tips, sprigs of dill, sprigs of chervil; chive tips, sprigs of dill, sprigs of chervil; chive tips, sprigs of dill, sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Saint-Jacques à la coque

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

8 large scallops in their shells
8 large Dublin Bay prawns

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Winter

Method

Preliminary preparations

Make the court-bouillon by putting all the ingredients together into a stainless-steel or enamelled saucepan and boiling it for 20 minutes. Strain and reserve.

Heat the oven to its highest setting.

Preparing the scallops

Hold each scallop rounded side downwards in