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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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