Stéphane Reynaud

Brochettes de Saint– Jacques à la Crème de Corail

Scallop Brochettes with Coral Cream

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Scallops 18
  • Carrots 2
  • Zucchini (courgettes) 2

Method

  1. Separate the scallop and the coral, place the scallops on skewers, 3 by 6, and oil them. Finely chop the shallot, sauté in olive oil with the corals, purée this mixture and strain through a chinois. Add the cream and reduce.
  2. Julienne all of the vegetables, stir-fry them quickly in a hot wok and deglaze with the soy sauce.
  3. Sear the scallops, ar