Net Ingredients for 4 people 16 Walnut St. Jacques 1 / 2 gallons of clams and almonds 200g mesclun 1 / 2 red pepper 1 / 2 yellow bell pepper 2 small leeks the size of the ear 2 teaspoons balsamic vinegar 1 cc soy sauce 1 teaspoon mustard 5 tbsp extra virgin olive oil 1 / 3 bunch chives 30g of butter Salt Pepper Guérande to 5 bays dill sprigs Establishment Wash several times the fruits of sea because they are always full of sand.
Have them open it in a pan with 30g butter, cover and heat for about 1-2 minutes, shaking the pan several times. Drain recovering the cooking juices. Then filter the juice in small saucepan by passing through a fine strainer lined with cheesecloth (or a gauze) wet. Shell the clams and almonds and put them on hold in their cooking liquid filtered.
Peel and remove seeds and white parts of the peppers and cut into small dice 2 to 3 mm. keep them waiting in the fridge and free air. Wash and scrape the leeks, cook in boiling salted water 3 to 4 minutes. Drain and cut them diagonally into 2 cm pieces. Keep them waiting in a small airtight container.
Wash and dry the greens, keep waiting in the fridge in a plastic bag. In a bowl, prepare dressing with mustard, vinegar, salt, pepper, soy sauce and olive oil. Finely chop the chives and add to dressing. Dressage Remove clams and their juice and almonds add them to the dressing. Turn the greens and the diced peppers in vinaigrette.
Divide the mixed greens in center of large plates. Garnish around with alternating sections of leeks and clams in a star / almonds. Made very strong heat a nonstick skillet with a drizzle of olive oil. Season the scallops and fry-Jacques, 45 seconds on each side, depending on their thickness.
Presentation Place the scallops on the Jacques-greens, season with a few drops of vinaigrette, sea salt and pepper. Place on top a few sprigs of dill and chives.
Have them open it in a pan with 30g butter, cover and heat for about 1-2 minutes, shaking the pan several times. Drain recovering the cooking juices. Then filter the juice in small saucepan by passing through a fine strainer lined with cheesecloth (or a gauze) wet. Shell the clams and almonds and put them on hold in their cooking liquid filtered.
Peel and remove seeds and white parts of the peppers and cut into small dice 2 to 3 mm. keep them waiting in the fridge and free air. Wash and scrape the leeks, cook in boiling salted water 3 to 4 minutes. Drain and cut them diagonally into 2 cm pieces. Keep them waiting in a small airtight container.
Wash and dry the greens, keep waiting in the fridge in a plastic bag. In a bowl, prepare dressing with mustard, vinegar, salt, pepper, soy sauce and olive oil. Finely chop the chives and add to dressing. Dressage Remove clams and their juice and almonds add them to the dressing. Turn the greens and the diced peppers in vinaigrette.
Divide the mixed greens in center of large plates. Garnish around with alternating sections of leeks and clams in a star / almonds. Made very strong heat a nonstick skillet with a drizzle of olive oil. Season the scallops and fry-Jacques, 45 seconds on each side, depending on their thickness.
Presentation Place the scallops on the Jacques-greens, season with a few drops of vinaigrette, sea salt and pepper. Place on top a few sprigs of dill and chives.
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