St Jacques et épinards



  • 16 scallops (without coral)
  • 16 baby spinach leaves
  • Olive oil
  • Grated coconut
  • Chilli powder
  • Salt and pepper
  • Wooden spikes

Prepare a sauce with 3 tablespoons of oil, 1 tablespoon of coconut and 1/2 spoonful of hot pepper.
Wash and dry the spinach leaves and salt them.
Fry the scallops on both sides in a pan with 2 spoons of oil.
Salt and pepper.
Place each nut on a spinach leaf and hold them together using
with a skewer before arranging them in a dish or small dish.
Add a teaspoon of sauce to each nut before serving.
 

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