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Thierry Voisin reveals his recipe for Coquille St. Jacques for "Taste"

Thierry Voisin reveals his recipe for Coquille St. Jacques for "Taste"
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Pan-fried scallops on a bed of sweet potato puree, with an orange emulsion.

1 scallop

For the sweet potato puree:

  • 100g sweet potato

  • 50g cream

  • 5cl milk

  • 15g butter

For the emulsion:

  • 50g yoghurt

  • 15cl milk

  • 1.5cl double cream

  • orange zests

For the apple & onion jam:

  • 30g apples

  • 15g onions

  • 2cl cider vinegar

  • A little water

  • Saffron

  • 5g sugar

  • ginger

To dress the dish

  • Flowers
  • Cress
  • Sorrel

Step by step:

Cook the sweet potato and finely puree it. Add the milk, cream, and a scrape of butter.

Warm the milk, double cream and yoghurt while grating the orange into the mixture.

Cook the apple and onions with the vinegar and saffron.

Pan-fry the scallops in butter over a high heat.

Dressing the plate :

Serve one spoonful of sweet potato puree, then gently pour a spoonful of emulsion over the top.

Scatter the apple/onion jam over the scallops.

Place the scallops onto the puree and emulsion bed.

Ring the dish with assorted flowers and green shoots.

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