In winter, the Coquilles Saint-Jacques with endive and cumin fondue is a deliciously scented dish.
It is a perfect marriage between land and sea.
Ingredients for 4 persons :
- 16 nuts St-Jacques
- 8 endives
- 1 lemon
- 50 g butter
- 1 pinch of ground cumin
- 10 cl of liquid cream
Scallops with endive and cumin fondue
- Squeeze the lemon and remove the juice. Wash the endives, remove the first leaves, remove their base by hollowing out a deep cone with a knife. Cut them into strips and sprinkle them with the lemon juice.
In a pot,
- Melt 30 g of butter, place the endives there and sprinkle with powdered cumin.
- Cover and cook over medium heat for 10 minutes.
- Pour in the liquid cream and continue cooking until the cream thickens slightly.
- Season with salt and pepper.
- Melt the rest of the butter in a pan, quickly sear the scallops (1 minute on both sides) and season with salt and pepper.
Arrange the endive fondue and scallops on hot plates.
If, however, you don't like the particular taste of endives, you can replace them with a leek fondue that goes well with
perfection with scallops.
To do this :
- Slice 4 beautiful leeks.
- In a sauté pan, melt 30 g of butter and add the leeks. Cook them over low heat and covered for 25 minutes.
- At the end of cooking, add 2 tablespoons of crème fraîche. Serve as an accompaniment to scallops.
In winter, from December to March, when the Coquille Saint-Jacques season is in full swing, don't hesitate to buy fresh shells and ask your fishmonger to open them for you. You will thus be guaranteed to have a scallop caught on our shores.
Don't overlook the decorative potential of the shell. Directly presented in its shell, this starter will make a splash on a festive table.
Recipe: A. Beauvais, Photo: F. Hamel