Europe 1 23:39 p.m., December 30, 2023

Chef Julien Dumas of the Saint James in Paris gives you his version of scallops with seaweed and bergamot lemon, perfect to end the year on a high note.

Scallops, seaweed and bergamot lemon

Ingredients for four people:

- 4 pieces of scallops

- 50 grams nori

- 50 grams sea lettuce

- 50 grams kombu

- 100 grams white wine

- 2 shallots

- 30 grams seaweed tartare

- 20 grams verjuice

- 1 pinch of Espelette pepper

- 50 grams butter

- 1 small jar of raw cream as needed

- 4 citron lemons

- 10 grams sugar

Open the scallops to collect the nuts. Set aside the bards. Refrigerate.

Add a dash of olive oil to a skillet and add the bards over high heat. Then deglaze with white wine.

Add water to the top, bring to a boil and cook for 10 minutes at a simmer.

Strain the mixture through a sieve to collect the juice. Reduce the juice and set aside.

Add a little water to a couscoussière, heat over a very low heat and then add the seaweed.

Place the scallops on top of the seaweed, surrounding them to protect them from steam. Add the lid and cook for 30 minutes at about 45 degrees.

Remove the scallops while cooking.

Combine the reduced scallop juice with the tartare. Add a little verjuice, a pinch of Espelette pepper and the butter.

At the same time, prepare a citron paste by recovering the skin and juice. Add the sugar and cook the mixture.

Blanch the citron peel once and blend everything.

Plate plate and serve.