POELEE NOIX SAINT JACQUES (SCALLOP SAUTEED)

The apetizer I made for Christmas Eve 2008 is this traditional Scallop but I cook in a modern style that I created by myself. Excellent to be eaten with green salads.

For 6 persons :

18 fresh scallop (medium size)

salt pepper

mixture of 5 tablespoon of red wine vinegar and 2 tablespoon of balsamique vinegar

1 chopped shallots

1 bowl of lamb lettuce or batavia lettuce mixed with vinaigrette

How to make vinaigrette :

1 teaspoon of mustard dijon

salt pepper

2 tablespoon of vinegar

4 tablespoon of olive oil

Mix the vinegar, salt pepper and mustard dijon until solid, add the olive oil little by little

How to make the stir fried scallop:

• Stir fry the scallop for about 2 minutes each side in hot olive oil
• Set aside and with the remaining oil, put the chopped shallot, cook through and add the vinegar mixture, mixed the scalop and put them in each plate on top of the green salads vinaigrette