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WALNUT ST. JACQUES
AT THE TANDOORI
Preparation: 30 min
Cooking: 6 min
Difficulty : *
For 4 people
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12 scallops
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4 spoons of Tandoori
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2 spoonfuls of candied lemon
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400 g of butter
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2 spoons of grated ginger
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6 green cabbage leaves
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3c. olive oil
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salt pepper
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Place one side of the scallops in the Tandoori then season both sides with salt
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Cut the lemon zest and ginger into a brunoise
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then mix the two
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Blanch the cabbage leaves for 3 minutes then cool them in ice water
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Keep 5 cl of the du blanchiement water and remove the ribs from the cabbage leaves by dividing them in half
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Melt the butter, add the remaining 5 cl of water and bring to the boil
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Add the ginger/lemon then the cabbage leaves for 2 minutes then drain the whole
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keep this cooking juice, taking care to check the seasoning
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Fry the scallops in olive oil
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cut the cabbage leaves in circles and place the walnuts on top , drizzle with cooking juices
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