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 76.com

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

Classic Coq au vin recipe

There’s a legend in France that the Coq au Vin recipe goes back to the Romans. The story goes that in 52 BC Julius Caesar arrived in France with his armies, intent on victory over the Gallic tribes. One of the Gallic chiefs sent Caesar a cockerel, meant to taunt him, a symbol of Gallic […]

Continue Reading

How to make Tarte Flambée – Flammekueche

Tarte flambée literally translates as ‘toasted tart or fired tart’ – but it’s not a tart, and it’s not toasted, and neither is it flambeed! Tarte flambée is it’s French name, but it’s also known as flammekueche which it’s called in the north of France, having originated in Alsace, north east France. It’s a cross […]

Continue Reading

Easy Cassoulet recipe with chicken and sausages

In parts of the south and southwest France, people are crazy about Cassoulet. It’s a rustic and robust French country stew that typically includes white beans, pork and poultry.  It’s been a favourite for hundreds of years in France and legend has it that the origins go back to the Hundred Years War (1337-1453) During […]

Continue Reading

How to make French Quiche Lorraine

Quiche Lorraine originated from the German “kuchen” meaning cake, and it’s the grandmother of all savoury pies. Quiche Lorraine originated in Lorraine in the north east of France where it’s been made since at least the 17th century, and is said to have been baked by the chef at the court of Stanislas, the former […]

Continue Reading

French Ratatouille Tart

French Ratatouille Tart

Written by on September 24, 2019 in Main Courses

Fall, when the markets are overflowing with produce, is probably every cooks favourite season. This recipe, a variation of the traditional ratatouille is a delicious dish any time but especially so in autumn. It takes time and attention – but the luscious results are worth the effort. The recipe includes French onion and tomato jam […]

Continue Reading

Subscribe

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

Subscribe via RSS Feed

Comments are closed.

Top