Publiée le 21/07/2015




  • 6 scallop
  • 1 small slice of pumpkin
  • 3 leeks
  • 1 sheep yogurt
  • 1 dash of cider vinegar Vigean
  • Coconut oil for cooking
  • Salt pepper

  1. To prepare the scallops, remove coral, brown in a pan with coconut oil, salt and pepper at the end of cooking, set aside.
  2. Wash the leeks and cut them into lengthwise finely. Sweat them with coconut oil in the same pan as coral, salt and pepper. Set aside.
  3. Cut your pumpkin into small cubes, sauté in the same pan with a little coconut oil. Keep a little crunch and deglaze with the cider vinegar.
  4. Sauce to decorate your dish: mix the sheep yogurt with the coral.
  5. Arrange in each plate nut in the center and your trim around, drizzle with the sauce, it can be cold.
Good tasting !

Bourgogne Saint-Aubin blanc 1er cru 2012

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