Recipe for Scallops in their shell

Serves 2:

  • 6 medium-sized scallops from Erquy, clean thoroughly but do not separate the scallop from the shell.
  • 20g crab meat
  • 30g finely diced mushroom
  • 30g finely cut Puntarella

  • 1 table spoon (15 ml) of clementine juice
  • 15g fresh pomegranate seed
  • Fresh butter
  • 1 lemon
  • Coarse salt
  • 1 table spoon of sweet wine


  1. In a small skillet melt the butter and cook the mushrooms, puntarella, 1 lemon peel and the juice of half a lemon for 2 minutes then add the clementine juice. Add the crab meat to the shell and coat with the mixture from step one.
  2. Close the shell and cook in a very hot oven for 10 minutes on a bed of coarse salt.
  3. Cook the pomegranate seeds for 30 seconds in melted butter and sweet wine and sprinkle them on just before serving.

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