Roasted scallops with parma ham, leeks and mango sauce

Written by on January 22, 2018 in Main Courses

This lovely and simple French recipe for scallops, Saint-Jacques, is refreshing and scrumptious.

Ingredients for 6 people:

18 scallops
3 leeks
1 mango
8 slices of parma ham or prosciutto
5 cl of olive oil
French Espelette pepper (can be replaced with normal pepper and paprika)

For the dressing:

1 tablespoon of balsamic vinegar
4 tablespoon of olive oil
salt, pepper

Peel and wash two leeks, cutting them to quarter pieces – once in length and once in width. Cook for 10 minutes in boiling water or steam for 15 minutes. Drain and let them cool.

Cut the third leek into very thin sticks and fry the pieces in hot oil.

Prepare the Mango coulis; put the mango into a food processor, or use a mixer, to obtain a thick sauce.

Make the dressing: Put vinegar, olive oil, salt and pepper in a bowl and stir.

Prepare the scallops by cutting them in two in the middle so you have two thin disks. Cut the slices of prosciutto into quarters and wrap them around the scallops.

Heat the olive oil in a pan and add the scallops with Espelette pepper and they cook 1 minute on each side. Put to one side and keep them warm while you dress the plates.

Put the leek quarters in the center, add a tablespoon of dressing over the leeks and the scallops on top. Spread some drops of mango coulis around the plate and finish with the fried leeks for decoration.

Optional: Goes well with crispy bacon and aubergine caviar.

This is one of chef Regine’s recipes at: www.Chef Chez Vous

The UK’s biggest celebration of all things French is returning to London Olympia from 26 – 28 January, 2018. The popular lifestyle and property show brings the very best of the country to the UK capital – from tasting fine French wines and food, to discovering holiday ideas and your dream property. Details: The France Show

Related Articles

Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

Continue Reading

How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

Continue Reading

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.