Fish / shellfish

Saint-Jacques, devil sauce


Here is the delicious recipe for Saint-Jacques and its devil sauce, as easy as it is quick to make.

Ingredients for 4 persons :

  • 12 nuts St-Jacques
  • 20 g butter
  • 1 leek
  • 2 carrots purple

Devil sauce:

  • 1 shallot
  • 10 cl of dry white wine
  • 3 cl of white vinegar
  • 37.5 cl of chicken stock
  • 1 to 2 tsp. teaspoon tomato paste
  • 40g butter
  • Peppercorns

Saint-Jacques recipe, devil's sauce

  • Carefully wash the scallops, drain them then set them aside on a cool plate.
  • Wash, peel the vegetables and cut them into 10-centimeter pieces.
  • Steam them separately or in 2 saucepans of salted water.

For the devil sauce:

  • Peel, finely chop the shallot and crush the peppercorns.
  • In a saucepan, reduce to medium heat with the vinegar and white wine.
  • After 8 / 10th evaporation, add the previously rehydrated chicken stock as well as the tomato paste.
  • Slowly reduce by half.
  • Filter then whip in butter.
  • In a frying pan, melt 20 g of butter, brown the scallops very quickly.
  • Salt and pepper them.
  • On hot plates, arrange strips of leeks and purple carrots, place the scallops on them with a string of sauce around them.

Recipe: A. Beauvais Photo: F. Hamel

Video: Coquilles St-Jacques,sauce b├ęchamel (October 2020).