saint jacques

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saint jacques

saint jacques

Number of persons

1 onion (rather small)

1 cooked beetroot

1 apple

8 scallops (or 4 to 5 frozen scallops per person)

10 cl semi-thick fresh cream

50 g smoked bacon

Balsamic Vinegar



Total Time: 30 min
Preparation time: 15 min
Cooking time: 15 min
Mince the onion and fry it in a pan with a little olive oil, add the apple and beetroot cut into small cubes.
Let cook about 10 min until the apples and beets have stewed well.
In the meantime, grill the bacon in a pan until it is golden-brown and crispy.
Mix the onion, apple and beetroot with 10 to 20 cl of crème fraîche (the more you add, the more liquid the mixture will be) to obtain a homogeneous purée.
Season the purée to taste with salt and pepper (be careful not to add too much salt as there is bacon).
Brown the shells with a little oil and butter in a frying pan.
Put some beetroot purée in small ramekins (or in verrines) while still warm, put a quartered scallop or the scallops, a little balsamic vinegar and some well grilled bacon on top of it.

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