Noix de Saint-Jacques à la cacahuète


 

  • 20 scallops in shells
  • 800 g Jerusalem artichokes
  • 1 tsp walnut vinegar

Peanut crust

  • 50 g white peanuts
  • 20 g sandwich bread
  • 40 g butter

Sauce

  • 150 ml white wine
  • 200 ml crème fraiche
  • 50 ml Noilly Prat
  • 1 onion
  • 1 clove of garlic
  • 2/3 parsley stalk
  • Sarawak White Pepper

Open the scallops, remove the sandy bag, set the walnuts aside and rinse the bards thoroughly.

 Sauce

Place the bards in a saucepan, moisten with white wine to the top, add the chopped onion, a clove of garlic, 3 Sarawak peppercorns and a few stems of parsley. Cook for 5 minutes then drain. Reduce the broth by half, add the cream and reduce again to obtain a syrupy consistency. Finish by incorporating the Noilly Prat, adjust the seasoning and set aside.

 Peanut crust

Roast the peanuts in the oven and mix them with the sandwich bread and softened butter.

Spread between two pieces of parchment paper. Leave to set in the fridge and cut into 3 cm circles.

 Peel

The Jerusalem artichokes, steam them, then blend them with a cutter, season with walnut vinegar, salt and pepper.

 Finish

Season and briefly snack the scallops on one side only, cover them with peanut crust and gratinate.

 Serving the scallops with peanuts

Arrange harmoniously, serve with a few young steamed leeks.

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