Roasted, poached or pan-fried, these little nuts are delicious. Frying or grilling a Saint-Jacques is done very briefly. The interior must remain a little raw. If you cook them too long, the nuts will be tough and chewy… not great, then.
The name “scallop” is not to be confused with other molluscs of the same family, scallops and scallops in the lead. In France, scallop fishing is regulated.
We cook this wonderful mollusk in the company of Alexis Albrecht Michelin-starred chef of the restaurant at the old convent in Rhinau on France Bleu Alsace
And like every day, we expect all your recipes from 10am to 03.88.25.15.15.
Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef is waiting for your call to “The Fridge Challenge”. The principle is simple:
- open your refrigerator door
- give 4 to 5 ingredients that you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the super Friday gift! To win this week
– a gift voucher of 100 euros offered by the Federation of Chefs d’Alsace, to spend in one of the establishments of the chefs of Alsace. The list can be found here: Federation of chefs from Alsace