SAINT JACQUES NUTS with 4 SPICES
Scallops accompanied by the roasted 4-spice mixture for a simple and easy recipe, it’s the spices that do all the work!
* The scallops must imperatively be at room temperature at least 1 hour before cooking. To preserve their tenderness and flavor, depending on their size, the cooking time should not exceed 3 to 4 minutes or 4 to 5 minutes on each side.
** the mouthful spoon is between the tablespoon and the tablespoon, it corresponds to 1 ½ tsp or ½ tbsp.
*** the 4 spices are pepper, nutmeg, cloves and ginger. The proportions are as follows: 4 tsp of peppercorns, 2 tsp of grated nutmeg, 1 tsp of cloves and 1 tsp of grated dry ginger. It is best to grind the spices at the last moment. Store them in a glass jar or in oil or vinegar. This mixture can be used in stews, stews, purees, in a salad dressing, with vegetables … BE CAREFUL, spices fear heat, to be effective, they must macerate in oil or vinegar or lukewarm water or honey or mustard or with the food before cooking or after cooking when the temperature drops between 60 and 80 °. Roasting the spices allows to obtain the best of their flavor and their goodness and returns the maceration.
Per person :
6 Scallops *
1 tbsp ** of butter
Salt and pepper
½ tsp of 4 ground spices ***
To accompany, rice or pasta mixed with crème fraîche
Once the accompaniment, pasta or rice, prepared, serve it with crème fraîche and keep warm. In a frying pan, melt half the butter, brown the scallops for 3 to 4 minutes or 4 to 5 minutes on each side. Season with salt and pepper and push them over the edge of the pan. In the center of the pan, melt the rest of the butter then, in the center of the pan, add the spices and stir constantly until they are completely coated with the butter. Turn the flame to maximum add 2 tablespoons of cold water and stir until water and spices are united. Pour the sauce into a hot dish, top with the nuts and serve with the accompaniment.
Nice cuisine to all, Régine