Saint-Jacques aux Pommes Vapeur


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This rustic combination of fried king scallops, lardons and steamed tarragon potatoes is typical of the south-west coast, where farmers and fishermen exchange recipes as well as tall tales...


  • 600 g waxy potatoes
  • 3 tbsp olive oil
  • 200 g lardons
  • 18 king scallops
  • bunch of tarragon, leaves chopped
  • sea salt
  • freshly ground black pepper
  • 1 tbsp white wine vinegar
  • 50 g butter


    Steam the potatoes for 20 minutes. Heat 1 tablespoon of the olive oil in a pan and fry the lardons for 5 minutes until crispy. If the scallops are still in their shells, open them and cut away from the shell, removing the dark thread that runs along the side of the scallop. Rinse and dry with kitchen paper.

    When the potatoes are cooked and cool enough to handle, cut into thick slices, place in a bowl and add the lardons, tarragon (reserving a little for garnish), seasoning, the remaining 2 tablespoons of olive oil and the vinegar.

    Mix well.

    In another pan, heat the butter and cook the scallops on each side for 1 minute until golden. Place on top of the potatoes and garnish with a little tarragon. Serve at once.