How to cook Saint-Jacques Tartines
- 10 sea scallops
- 2 teaspoons sherry vinegar
- 6 mushrooms, cleaned and sliced
- Salt and freshly ground pepper
- 4 tablespoons olive oil
- 1 clove garlic, peeled (if using wooden salad bowl)
- 4 ounces mesclun (French mixture of young greens)
- 6 slices toasted walnut bread (olive bread is good, too)
- Pour 1 teaspoon of the vinegar over the mushrooms. Rinse the scallops, pat dry, and season with salt and pepper to taste.
- Warm 1 tablespoon of the oil in a large frying pan over medium-high heat, and sauté the scallops for 1 minute. Turn over, and sauté 1 minute more. Remove the scallops from pan, and slice.
- In a bowl (if using a wooden salad bowl, rub it all over with the garlic clove), combine the remaining vinegar and oil. Season with salt and pepper to taste, and toss with the mesclun.
- Distribute the salad on the toast slices, and garnish with the scallops and mushrooms. Add pepper, and serve.
The Saint-Jacques Tartines recipe easy to prepare and so good! Usually this dish is served on Christmas Day.
In France the scallop is called a coquille St Jacques, literally a St James shellfish (in Canadian French, petoncle is more commonly used).
This recipe for Saint-Jacques Tartines serves/makes: 6
The Saint-Jacques Tartines recipe is adopted from Today's Diet & Nutrition - November & December 2007.
Main Ingredient: Scallops
Preparation Method: Salad