Recipe for Scallops in their shell

Serves 2:

  • 6 medium-sized scallops from Erquy, clean thoroughly but do not separate the scallop from the shell.

  • 20g crab meat

  • 30g finely diced mushroom

  • 30g finely cut Puntarella

  • 1 table spoon (15 ml) of clementine juice

  • 15g fresh pomegranate seed

  • Fresh butter

  • 1 lemon

  • Coarse salt

  • 1 table spoon of sweet wine


  1. In a small skillet melt the butter and cook the mushrooms, puntarella, 1 lemon peel and the juice of half a lemon for 2 minutes then add the clementine juice. Add the crab meat to the shell and coat with the mixture from step one.

  2. Close the shell and cook in a very hot oven for 10 minutes on a bed of coarse salt.
  3. Cook the pomegranate seeds for 30 seconds in melted butter and sweet wine and sprinkle them on just before serving.

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