Parcels of fish fillet in spinach

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These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of your choice.

Scallops with crunchy vegetables and wine sabayon

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This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

Scallops with green asparagus tips and parmesan

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In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

Scallops with fondue of leeks

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In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.

Pan-fried scallops and chanterelles with Noilly Prat sauce

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The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.

Scallops with cabbage julienne

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Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.

"Land and sea" kebabs

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For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.

Crispy prawn rolls

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The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

Warm scallop and cabbage salad

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This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

Scallop and leek pancakes

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These pancakes are filled with pan-fried scallops and creamed leeks.

Scallops au gratin

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Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.

Scallops with sorrel and Noilly Prat

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Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

Cockles and cabbage with smoky cream sauce

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I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.

Normandy seafood stew

(Found inStagesIngredients)
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is rather long to prepare, as there is a lot of peeling, but it is really quite easy to make.

Breton style shellfish and vegetable soup

(Found inIngredients)
For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
November 23^th 202114 K5

Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
February 26^th 202213 K4.7

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 202411 K4.5