Coral of St. James

Publiée le 10/01/2019



According to a cook recipe from

Frédérique Cailloce
Culinary Advisor Vigean
photo credit: Frédérique Cailloce

Scallop coral with unfiltered olive oil from Greece 1st raw juice extra virgin Vigean



  • 12 fresh scallops
  • ½ lemon caviar
  • 1 sheep's yogurt
  • 10 sprigs of chives
  • Timut pepper
  • Salt
  • Espelette pepper
  • 2 tablespoons of unfiltered Greek Olive Oil Vigean


  1. Have your Saint-Jacques prepare by your fishmonger.
  2. To separate the coral, to cook this one in a hot and oiled pan by adding the pepper until staining, then to cool.
  3. Chop delicately, then add the yoghurt gradually (depending on the desired consistency), salt and pepper Timut (rectify if necessary) and add the spoon of olive oil from Greece Vigean.
  4. Put this preparation carefully in a tasting spoon or in a ramekin depending on the desired number.
  5. Cut in half the lemon caviar and gently harvest the small grains (½ lemon enough for your preparation).
  6. Place raw strips of scallops on your preparation and add a few sprigs of chives and lemon caviar seeds.
  7. Book fresh
  8. Keep your scallops for another cold or hot preparation.

Zoom on unfiltered olive oil Greece

This Greek olive oil from the Peloponnese region is made from olives of the ancestral varieties Koroneiki and Athinio. Because of the early harvest at the beginning of November, the olives harvested green are loaded with antioxidants (polyphenols). The presence of the pulp only accentuates this peculiarity. 10 to 12 kg of olives are needed to produce one liter of this oil. This is extracted at a temperature below 27 ° C, according to the criteria of the name "extra virgin". As a result, the juice obtained, unfiltered, colors the dress with emerald green hues. In the mouth, we appreciate the intense fruit with herbal sensations with peppery notes and a pleasant bitterness that perfectly builds the finish.

Good taste tasting!
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