Scallop recipefavorite_borderAdd to favourites
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 :
Garlic and parsley butter
Cubeb (pepper with tail)
Step by step
- Use a knife to remove the scallop from under the lid.
- Remove the tripe
- Combine a garlic and parsley butter
- Add the roasted almonds and some Cubeb seeds.
- Bake for 2 minutes at 200°C
Here we are, ready to taste!