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Scallop recipe

The scallop from the Bay of Quiberon differs from its Breton neighbours by its taste, its very fleshy texture and its beautiful coral. This simple and quick recipe will seduce you and will perhaps give you an idea of an appetizer for the end of the year festivities which are fast approaching.

The chef Pierre-Yves Lorgeoux of the gourmet Bistrot Le Surcouf in La Trinité-sur-Mer gives you his recipe.

Preparation time: 2 minutes
Cooking time: 2 minutes

Ingredients for 4 persons :

4 scallops
Garlic and parsley butter
Roasted almonds
Cubeb (pepper with tail)

Coquille Saint JAcques

Step by step

  1. Use a knife to remove the scallop from under the lid.
  2. Remove the tripe
  3. Combine a garlic and parsley butter
  4. Add the roasted almonds and some Cubeb seeds.
  5. Bake for 2 minutes at 200°C

Here we are, ready to taste!

Voir la recette en vidéo

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