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Michelin Chef's Coquilles Saint Jacques recipe with Le Fermier!

Michelin Chef's Coquilles Saint Jacques recipe, using Le Fermier!

Coquilles Saint Jacques is a staple during Christmas time in France, here I show you how to make my signature recipe using my Le Fermier products!

The ingredients are:

* 8 fresh scallops
* 20 g dried porcini
* 4 thinly sliced prosciutto
* 20 g hazelnut, roasted and roughly chopped
* 50 g mesclun ( salad mix)
* Le Fermier Bazas Blend
* 2 teaspoon Mustard
* Sherry vinegar ( to taste, roughly 20ml)
* 1 tablespoon Mayo
* 2 clove Garlic chopped
* Olive oil
* Salt

Method:

1. Soak the dried mushrooms in hot water for about 5 minutes, then roughly chop them. Set aside.
2. For the dressing whisk together the Mayo, garlic, mustard, vinegar, salt and olive oil. I use a shaker as it works perfectly.
3. Preheat a fry pan with a drizzle of olive oil and sauté the mushrooms for 5 minutes, add a pinch of salt. Then set aside
4. Coat the scallops with the Bazas blend.Using the same pan, cook the scallops 2 minutes each side then set aside
5. Mix your ingredients together and drizzle with the dressing. Alternative you can plate the same way as the video!

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Le Fermier Bazas Blend here!

 

Michelin Chef's Coquilles Saint Jacques recipe, using Le Fermier!