At the moment at home in the Landes, we enjoy line-caught bluefin tuna, white tuna and bonito, but it’s also the very beginning of the scallop season, which arrives fresh in the morning on the stalls of our fishmongers coming directly from Brittany and Normandy. And even if the price of fuel at the pump impacts our fishermen and the price of raw materials, the Coquille Saint-Jacques remains very affordable at the beginning of October. Count between 8 and 9 euros per kilo.
– CWM
Who says extra fresh scallops di carpaccio
Vincent Storti our fishmonger from Léon and Hossegor “Chez Vincent” cannot resist the urge to delight us with his “Carpaccio of scallops, grilled sesame oil, three peppers, dill, flavored Camargue salt and lime and yellow lemon”. Coral shell straight from Normandy that very morning. Nothing could be easier to do at home unless you prefer the almost Landes version, a slice of fresh foie gras just baked in the oven for about fifteen minutes with of course a little Sauternes for example. A carpaccio that you can also stuff if you feel like it and your wallet too.
How to recognize a fresh scallop, how to peel it and how to accommodate it as a starter or main course? Vincent tells you everything, backed up by experience, by re-listening without moderation to today’s joyous program.
– CWM
And if you’re lazy or don’t have the time to cook for your events, for example, think of Vincent! He will be happy to work for you, do not hesitate to contact him.