Grilled Saint-Jacques with roasted panas by Laurent Mariotte
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Other
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Contains tree nutsContains molluscsPork-freeAlcohol-freeGluten-freeLactose-freeHalal : to verify
Prep
15 min
Cook
25 min
Total time
40 min
Ingredients
Ingredients
servings
- 12 12 nuts of scallops big
- 4 4 scallops
- 2 2 panas
- 60 g 60 g of duck fat
- 1 1/2 lemons
- 2 c. à soupe 2 tablespoons of walnut oil
- chives
- fine grey salt
- large grey salt
- mill pepper
Method
- 1
Preheat the oven to 180°C.
- 2
Peel and cut the pans into thin slices.
- 3
Put them in a salad bowl and add 40 g of duck fat, salt and pepper.
- 4
Mix and place the rosace slices at the bottom of the shells.
- 5
Bake for 15 to 20 minutes.
- 6
Cut the chives into sticks.
- 7
Wipe out the nuts and put on the remaining duck fat.
- 8
Place them on the hot grill and count 1 to 2 minutes on each side. Salt, pepper.
- 9
Place three nuts of scallops on each pancake, sprinkle with a fillet of lemon juice, a fillet of walnut oil and sprinkle with chives and serve the shells.
Source : marmiton
Reviews
Reviews
★★★★★
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