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Chaud-froid de Saint-Jacques (scallops) with Vanilla seed glaze, tomato carpaccio marinaded with pod
(serves 4)
Béatrice VIATTEAURestaurant "Le Clos Basque" in Biarritz – France
Tél: 05 59 24 24 96
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400 g of scallops
1 LAVANY Vanilla pod
4 tomatoes
1 lime
2 tablespoons of olive oil
1 knob of butter
2 tablespoons of honey
1 teaspoon of curry powder
1/4 litre of single cream
salt, pepper
rocket salad
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Split the Vanilla pod in two and separate the seeds, set aside
Blanch the tomatoes
Slice very thinly and lay out in a dish to marinate with olive oil, lemon juice, the Vanilla pod, salt and pepper
Leave to marinade for one hour in a cold place
Fry the scallops in butter on both sides for about 2 minutes and then remove from pan
Into the pan, add the honey, Vanilla seeds, cream and curry
Leave to reduce, and season
Lay out the tomatoes on a serving dish, with a crisp rocket salad in the middle
Add the scallops and glaze with the sauce
Decorate with the pods
© 2004 Lavany - Sarl LALINE Productions - 1, rue des Camélias
81160 Saint Juéry - France
Tel : 33 (0)5 63 47 77 68 - Fax : 33 (0)5 63 47 76 68 - E-mail : contact@vanillelavany.com