Saint-Jacques and its Christmas vegetables

Publiée le 13/12/2016




  • 4 scallops
  • 2 slices 0.5 cm thick butternut squash
  • 2 blue potatoes from Artois
  • 1 yellow carrot
  • 1 orange carrot
  • 10 mussels
  • 3 cc of virgin coconut oil Vigean
  • 2cc of black cumin oil Vigean
  • ½ cs of thyme
  • 1 tsp turmeric
  • Lemon zest
  • 1 tower of Timut pepper mill

According to a cook recipe from Frédérique Cailloce, culinary consultant Vigean

Take a pine or star cooking cutter, insert it into the center of the squash slice for cutting the fir tree before cooking, then cook it in a hot pan with 1cc Vigean coconut oil (the vegetable must remain a little firm) for 10 mn. Sprinkle with thyme (can be done the day before)

Cook the mussels in a saucepan without water with an onion, until they open. Then drain them with the onions (keep the juice). Mix the mussels and the onion and stir with the juice to the desired consistency. This sauce will be incorporated in the hollow of the squash under the scallops.

Cook the potatoes with water. At the end of cooking, you remove the skin and cut them into rings 0.5 to 1 cm.

Peel your carrots at the peeler, then always with this one make strips of carrots. Put them in a hot pan with a little thyme with Vigean coconut oil for 10 minutes.

You prsent your plates and reserve them in the oven at 100 °.

Meanwhile, cook your scallops in a hot pan with Vigean coconut oil, recto verso to brown both sides for 8 minutes (depending on the size of the nut).

Arrange them on the butternut slices, grate the lime, pepper and gently pour the black cumin oil Vigean on the squash slice and serve as soon as possible.

Adjust the seasoning if necessary,

Good tasting!

Saumur blanc 1999

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