In a mouth-watering preparation for our gastronomic dinner on 7th December, Chef Nicolas Conraux is offering exclusively his twist on a family recipe! He says: “At La Butte, cooking scallops, or Coquilles Saint Jacques, is a family tradition for 3 generations!  This recipe underlines my core values: cooking with seasonal products, highlighting its freshness and respecting its taste.”

Recipe from Chef Nicolas Conraux: Scallops in their shells, ginger steam

Preparation: 30 minutes; Cooking time: 10 minutes for white butter, 4 minutes for shells

Ingredients (for 4 people):
20 scallops
2 shallots peeled
30 cl of white wine vinegar
60cl of cream
150g of butter
A piece of fresh ginger 1cm long
Nuoc mam sauce

  1. Open the scallops, shuck them, leaving the scallop in the shell. Rinse them with fresh water and reserve them.
  2. Mix the shallots with the vinegar.
  3. In a saucepan, reduce the shallots and vinegar in half, add the cream and let reduce by half. Strain using a fine sieve.
  4. Preheat the oven to 200 ° C.
  5. Return the strained reduction to heat and then add the cold butter in pieces, little by little, using a blender. Keep warm, making sure it does not boil.
  6. Place a dice of ginger and pour 1 drop of nuoc mam on each scallop.
  7. Put the scallops in their shells in the oven for 3 to 5 minutes.
  8. Take the shells out of the oven, place them on hot plates. Top them with the butter sauce and serve immediately.

Credits photo : Michel LE photographe, Simon Cohen