Our quick and inexpensive recipe ideas with scallops

"For me, the scallop is one of the benchmarks of French gastronomy", explains chef Yves Camdeborde in the program

.

Enough to make us want to go behind the stove to enjoy them with family or friends.

But how do you cook this product, which is often considered a luxury product?

The trick is to buy it in the shell and take the shell from Erquy called "the white shell".

It is less expensive than the coral shell.

"Coral has a not exceptional culinary interest", confides the chef.

So no regrets and your wallet will thank you. 

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Raw version 

Summer and winter alike, raw fish is present on our plates for a touch of freshness that delights our palates.

To start well, the Saint-Jacques must always be translucent with an open heart, a guarantee of quality.

Then, we associate the fish with seasonal products such as pomegranate.

"I simply took the scallops which I washed well because we can find a little sand. They were previously shelled", explains Yves Camdeborde.

"Salt and pepper. A lime juice, a few grated carrots, coriander, a dash of olive oil, small spelled, a little pomegranate juice with a few pomegranate seeds and you're done." 

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Cooked version  

"You ask your fishmonger to open the scallops for you, to remove the bards while leaving the scallops hanging on the shell", comments the chef.

"You put two to three drops of orange juice, a dash of olive oil. Salt, pepper. You take an endive which you slice finely and which you place on the scallop and you add a few coriander seeds . You pass it in a very hot oven at 200 ° C for only 3 to 4 minutes. And you serve it like that. "

You get a gourmet dish at a very moderate price!