Grilled Saint-Jacques with roasted panas by Laurent Mariotte

Ingredients

For 4 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. 1.Preheat the oven to 180°C.
2. 2.Peel and cut the pans into thin slices.
3. 3.Put them in a salad bowl and add 40 g of duck fat, salt and pepper.
4. 4.Mix and place the rosace slices at the bottom of the shells.
5. 5.Bake for 15 to 20 minutes.
6. 6.Cut the chives into sticks.
7. 7.Wipe out the nuts and put on the remaining duck fat.
8. 8.Place them on the hot grill and count 1 to 2 minutes on each side. Salt, pepper.
9. 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.