Recipe

EMULSION AVEC SAINT-JACQUES

Preparation: 25 mins | cooking: 20mins

Servings: 4 people

Level: easy

President Products used

Président
500ml cooking cream 

Ingredient list

  • ½ liter cooking cream Président
  • 10 cl white wine
  • 12 scallops
  • 40 g butter 
  • ½ salt
  • 2 zucchinis
  • 1 Chioggia beet
  • 200 g peas
  • fine salt, freshly ground pepper

Instructions

  1. Prepare all the vegetables: wash the zucchinis in clean water and cut into thin strips.
    Cut the beet into thin slices.
  2. Cook the peas in boiling salted water, then cool in ice-cold water.
    Cook zucchini in boiling water.
  3. Fry the beet slices in a little hot butter.
  4. In a saucepan, reduce the white wine, then add the cream and reduce again. Adjust the seasoning.
  5. Just before serving, melt the butter in a hot pan and brown the scallops on both sides. Season with fine salt and freshly ground pepper.
    Arrange the scallops and vegetables on serving plates. 
  6. Using a hand blender, froth the cream before coating the plates.
    Serve hot.
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