Scoici Saint Jacques à la Phiphi

Scoici Saint Jacques à la Phiphi

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Prepare the shells: remove the shell (the fishmonger can do it) and wash the shell meat under cold running water.

Clean them of the "black bag". The orange part is edible, but not everyone likes it, so it can be removed. I keep it tasty.

Then pass them well through the flour.

In a large skillet, heat the butter.

Saute the Saint Jacques mussels on both sides over low heat. Add the finely chopped garlic. Season.

Color them well for 5 minutes.

Remove the shellfish and set aside.

Add 3 tablespoons of sour cream and a tablespoon of flour to the pan.

Mix well, cook for 2 minutes and place over the mussels and garnish.

As a garnish I made rice with the Tupperware dish - see the recipe here.

Good appetite!!!!

Shells Saint Jacques Gratin

* It would be advisable to use a fish soup (if you prepare fish - everything you have left when you clean it: head, tail - what you don't use, boil it together with an onion, 2 carrots and a little celery and make a soup). If not, prepare a simple vegetable soup.

Wash the shells well first of all, keeping the shells (pay close attention to the part between the shell and the meat because there tends to be sand).

Mix in a bowl about 8-10 tablespoons of breadcrumbs with crushed garlic, finely chopped parsley, a little lemon juice, salt, pepper, white wine, a drizzle of oil, 2-3 tablespoons of grated Parmesan cheese and soup. You must obtain a creamy composition, not dry, but not very liquid, it must be soft anyway, otherwise you risk drying the shell core too much in the oven.

Put the shells in a tray, cover them with the composition obtained. Put another drizzle of oil on top and put in the preheated oven at 200 degrees for 10-15 minutes, until you see them browned.

For the tomatoes, I did this: I boiled water in an olisoara, and in a bowl I prepared ice with water. When the water started to boil I put the tomatoes in the water for 10-15 seconds, took them out and put them in the ice bowl for another 10-15 seconds. Due to the thermal shock, the tomato peel will come off very easily. I then cut them in 2, took out the seeds and cut them into slices. If I had cut them into equal cubes, I would have obtained a perfect crush of tomatoes.

I peeled an orange with a potato peeler and then I cut the shells into thin strips and gave them various shapes. There is also a special tool with which these strips of lemon or orange peel can be made much faster, but I still don't have it (it will be one of the future acquisitions).

I made a reduction of balsamic vinegar and served my shells decorated with slices of tomatoes, orange peel and a few drops of balsamic vinegar drops dripped on the plate. I advise you to put a few slices of tomato and around the shell, at its base to stabilize the shell in the plate, so as not to risk slipping to the table.

I recommend you to taste this appetizer with a glass of Chardonay.

Mihai Toader recipe: Saint Jacques shells with cauliflower puree

A delicious recipe, made by one of the most talented competitors at MasterChef.

Cauliflower puree:
To start, put a pot of water and salt on the fire, cut the cauliflower into pieces and cook until soft. After the cauliflower has boiled, strain it, strain it and add butter and cream. Use the blender until it becomes a creamy and homogeneous paste. At the end we add mint and a little truffle oil to give it a fine aroma.

Heat the olive oil well in a pan. Add a clove of crushed garlic to flavor the oil, then remove. Brown the shells, then add a small piece of butter and lemon juice. At the end, garnish with pistachios, hot peppers and mint.

Serve hot. It goes well with lemon and hot peppers and garlic.

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Mihai Toader recipe: Saint Jacques shells with cauliflower puree

A delicious recipe, made by one of the most talented competitors at MasterChef.

Cauliflower puree:
To start, put a pot of water and salt on the fire, cut the cauliflower into pieces and cook until soft. After the cauliflower has boiled, strain it, strain it and add butter and cream. Use the blender until it becomes a creamy and homogeneous paste. At the end we add mint and very little truffle oil to give it a fine aroma.

Heat the olive oil well in a pan. Add a clove of crushed garlic to flavor the oil, then remove. Brown the shells, then add a small piece of butter and lemon juice. At the end, garnish with pistachios, hot peppers and mint.

Serve hot. It goes well with lemon and hot peppers and garlic.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Saint Jacques shells

I was telling you last week about the cooking workshop "What's cooking in the City", organized at the Hotel City Plaza in Cluj, under the careful supervision of masters Irina Ignat and Ioan Fatol. I was very curious to take this course - and I'm not sorry, I learned a lot of new things. And in the next few days I will show you some of the recipes I have cooked in this course.

ingredients (for a portion)

  • 4 scallops Saint Jacques
  • 4 cherry tomatoes
  • 2 green basil threads
  • 2 strands of green parsley
  • 2 green onions
  • 2 cloves of garlic
  • 50 ml dry white wine
  • 2 tablespoons olive oil
  • 20 gr of butter
  • salt pepper

The meat of the shells is washed, then dried with kitchen paper.

Then I fried them for a few minutes in a tablespoon of olive oil.

I fried them on both sides

At the same time, in another pan, I hardened the finely chopped onion and garlic, and in another tablespoon of oil.

After they softened a bit, I added the cherry tomatoes cut by icircn 4. After they softened, I added the white wine and butter, then the greens, also finely chopped.

On a plate, I put the shell of the shell. & Icircn in it I put the tomatoes with greens, then I put the shell meat. I poured the sauce over them.

It's an incredible snack, typically French. Plus, it's done in about 8 minutes - it's worth a try. Saint Jacques shells can be found in hypermarkets or in cash and carry, for example in the Metro.

Cooked shells

Cooked shells recipes: how to cook cooked shells and the tastiest recipes for Romanian cooked food, shellfish and shrimp soup.

Simple and tasty cooked shells

Meals, Seafood dishes -2 kg of fresh shells, -a half of onion, -a clove of garlic, -a few stalks of parsley, -a half of lemon, -a tablespoon of extra virgin olive oil. -salt pepper.

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Meat dishes edible shells 1 onion 1 carrot 1 parsnip 50g rice ground pepper dill and green parsley salt oil

Shells on the ship

1kg shellfish 3 cloves garlic 2 bay leaves 1 glass of white wine salt olive oil black peppercorns juice from 1 lemon

Spicy shells

Garlic, Lemon, Lemon 2 cloves garlic 1 bunch chopped parsley 2 finely chopped red hot peppers 4 tablespoons olive oil 500g large shells 120ml dry white wine 6 slices toasted black bread juice a lemon

Easter with shells

Pasta and pizza -250g frozen shells -1 onion -4 cloves of garlic -200ml tomato sauce -300ml water + water for boiling pasta -salt -s Pepper -1 teaspoon sugar -4 tablespoons cheese -olive oil

Neapolitan mussel soup (Supa de scoici tipic napoletan)

Fish dishes, Meat soups -1kg mussels -300g mashed tomatoes -2 cloves of garlic - olive oil - green parsley - salt - pepper - 6 or 8 slices of toast

Spaghetti with shellfish meat

Pasta and pizza pasta for one person (I used spaghetti) 1 half box of red cubes 2 cloves of garlic 1 very small onion a handful of shellfish

Bloody Mary shells

Seafood 2 tablespoons olive oil 500g cherry tomatoes 2 celery stalks, finely chopped 3 cloves garlic, crushed 2 tablespoons tomato paste 100ml vodka 2 tablespoons worcestershire sauce 1 tablespoon tabasco 1 kg shells

Rice with shells

Meals with over 1kg shellfish 300 gr rice 1 glass of wine 2 bay leaves 1 onion 2 cloves garlic peppercorns green parsley salt ground pepper

Vegetable Shells-Wok

Meals with over 1kg frozen shells without shell 325gr frozen wok vegetable mix 1 can 425gr tropical fruit cocktail olive oil soy sauce worcester sauce pepper salt

Shells on the ship

Bay leaves, Lemon, Lemon 1 kg fresh whole shells 3 cloves garlic 1 glass of white wine oil 2 bay leaves peppercorns lemon salt.

Chickens with shells (Frango com Am ^ eijoas)

Saffron, Chicken for 4 people: 1 large chicken salt pepper cumin optional Indian saffron ment

of 2 large glasses of white wine 9-10 tablespoons oil m

asline 2 tomatoes 500 gr. shells

Jumps of black shells

Fish dishes for 4 people - black shells 1 kg if served as an appetizer / appetizer, - or 2 kg when served as a single course - garlic 3 puppies - olive oil - tomatoes or canned tomatoes - I put 2 cans of 400 ml. for 2 kg of shells.

Penne with shrimp and mussels drawn in wine

Pasta and pizza 200g penne 250g shrimp and mussels 30g butter half hot pepper 40ml dry red wine juice from two limes a hand arugula a tablespoon olive oil salt pepper

Soup with pasta and shells and turnips

Soups and broths, Meat soups 200 g turnips, 250 g pre-cooked shells, 2 red onions, 1 red pepper, 1 yellow pepper, 1 carrot, 1 piece celery, 50 ml olive oil, salt, pepper, parsley, 100 f pasta

River shells in sauce.

Dishes with over 500 gr of river shells. 50 ml white wine. 50 ml olive oil. 1 slice of bread. 3 cloves of garlic a few sprigs of parsley. 1 chicken pill. 1 tip of food coloring knife.

Shells with vegetables

Meals with over 500g shells (frozen) 1/2 red kapia pepper 1/2 yellow bell pepper a piece of leek (white part) 1 medium tomato 3 large cloves of garlic 1 tablespoon olive oil 1 tablespoon worcester sauce 1 teaspoon soy sauce chilli sauce (optional)

Sea shells with Emmentaler

Dishes with over 2 dozen (2x12) "apple almond" shells, 200 ml white wine, 3 finely chopped shallots, 50 grams butter, 150 grams sour cream (15% fat I used), 100 grams grated emmentaler on a small grater, 2 tablespoons chopped green parsley, pepper.

Shells or sea mussels in white wine

Foods, Seafood dishes 1 kg of shells, a handful of chopped parsley, two chopped onions, two glasses of white wine, 30 grams of butter, 125 ml sour cream, 4 cloves of garlic

Shells with rice noodles

Dishes with over 300g frozen pre-cooked shells 150g rice noodles 1 red kapia peppers 2 hot peppers (green) 2 green onions 3 cloves garlic 8 large pitted olives 2 tablespoons olive oil soy sauce worcester sauce

Shells with mushrooms and rice

Fish dishes for mussels 500 g mussels 3 medium mushrooms 1 bell pepper 1 hot pepper 1 leek thread 1 tablespoon olive oil 4 cloves garlic 1 teaspoon soy sauce 1 linguist worcester sauce 1 tablespoon tomato paste 100ml rice water: 3 cups water 1 cup rice with.

Spicy shells with cream cheese

Dishes with over 500 g frozen shellfish 1 tablespoon olive oil 1 tablespoon chilli oil 50ml white wine 50ml cognac salt pepper 4 cloves garlic 2cm ginger 2 tablespoons cream cheese sweet leaves onion green noodle instant

Salmon in French dough shells

Appetizers, Appetizers with fish, Fish shells from French dough 1 chopped leek 1/2 bell pepper, 1 tablespoon butter 2 tablespoons flour, a little curry powder, salt and pepper to taste 4oo ml pea milk (boiled beforehand), shrimp clean, pieces of smoked salmon

Shells with rice with vegetables

Foods, Seafood dishes 250 gr shells 2 cubes of butter 1 green onion - only the green part 6 cloves of garlic 1 lemon 1 teaspoon salt 1 teaspoon pepper 1/2 link green parsley 1 cup long grain rice 1 handful frozen vegetables .

Spaghetti with shrimp and shellfish

Pasta and pizza 600 gr pasta 500-600 gr fresh shrimp 200 gr shellfish 150 ml white wine olive oil enough to cover the bottom of the pan a small bunch parsley 3 cloves garlic spicy spice to taste salt

Easter with cuttlefish and shellfish ink

Pasta and pizza ingredients 2 servings: 250 pasta 350 gr shells 2 tablespoons olive oil 2 strands finely chopped green onions 1 clove chopped garlic 1 finely chopped fresh pepper without seeds 70 ml white wine 30 ml water from boiling pasta 1 tablespoon butter o hand.

Shells with Parmigiano Reggiano and Parma ham

Foods, Seafood dishes 16 shells 10g slices of truffles 50g parmigiano reggiano extra virgin olive oil 1 hot pepper 8 slices of parma ham 1 medium onion 50 g boiled beans parsley salt pepper juice from a lemon

Peppers Stuffed With Sausages

Cooked food, Main course 450g pork sausages 220g cream cheese 1 cup parmesan, grated 450g large capsicum peppers, cut in half lengthwise and without seeds

Soup with shells and shrimp.

Meals with over 18 shrimps (raw frozen) 20 river shells 1 jar of boiled chickpeas (400 gr) 1 red bell pepper 1 leek 1 green pepper 2 cloves garlic 1 cup dried 1 teaspoon paprika 50 ml white wine 1 bay leaf salt 50 ml olive oil 4 glasses of fish soup.

Shells and risotto with peas and mint

Seafood 15g butter 1 tablespoon olive oil 300g shells fresh mint leaves for mint risotto: 1.2 liters chicken or vegetable soup 75g butter 8 finely chopped green onions 225g rice risotto 50ml dry white wine 225g peas 2 tablespoons mint, chopped 25g.

Apples stuffed with sage and chestnuts

Garnish 1/2 tablespoon olive oil 40g butter 1/2 onion, finely chopped 80g cooked chestnuts 4 tablespoons breadcrumbs 2 tablespoons freshly chopped parsley thyme 10 fresh sage leaves, finely chopped nutmeg 1/2 lemon - grated peel 8 apples

Shells With Rice Noodles

Seafood dishes, Foods, Chinese food -160 g shellfish meat. - 1 onion, - a few fresh coriander leaves, - 1 zucchini, - 2 slices of mango, cut later to your heart's content, - juice of half a lime, - a few slices of hot pepper. - salt and pepper to taste - a tablespoon of.

Salmon Salad With Shells, Green Beans And Quail Eggs

Salads, Over 3 tablespoons soy sauce 25g fresh ginger, finely chopped 1 hot pepper, chopped 5 green onions, slices 200g shells 200g salmon fillets, diced 500g new potatoes 200g green beans 150g frozen soybeans 150g cherry tomatoes, cut on.

Shells with spaghetti garnish

Dishes with fish ingredients: 1 pack of shells that are ready prepared in oil sauce (carrefour). 500 spaghetti from corn flour (pasta d'oro, gluten-free pasta 100% corn). 50 gr butter. 50 ml of semi-dry white wine. salt, freshly ground pink pepper, tarragon.

Cabbage Rolls

Cooked food, Main course 12 cabbage leaves 1 cup boiled rice 1 egg, beaten 1/4 cup milk 1/4 cup chopped onion 450g minced beef 1 1/4 teaspoons salt 1 1/4 teaspoons black pepper 220g tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon.

Gazpachuelo malague

Foods with over 300 grams of shrimp 300 grams of shells 2 potatoes mayonnaise (to taste) salt 1.5 l of water

Egg roll with peas and scallops

80 g peas, 1 tablespoon salt, 5 eggs, 2 tablespoons sake or white wine, 2 teaspoons sugar, 40 g hotate-scallop oil for frying pan.

Sea and Mountain Gnocchi

Pasta and pizza gnocchi 150gr mussels 100gr mushrooms mushrooms 50gr sponges 30gr garlic 5gr olive oil 20ml salt 3-5gr chili pepper 3-5gr arugula 10leaves

Marine platter with Gazpacho and asparagus

Spicy shrimp fish dishes: 125 g breadcrumbs 1/2 teaspoon chilli 3 tablespoons crushed cumin seeds 1/3 teaspoon hot pepper flakes lime juice half a kg shelled shelled flour 1 beaten egg spicy shells: 2 cloves garlic 1 bunch chopped parsley 2 .

Scots Saint Jacques (Scallop)

10 shells of saint jacques 10 cherry tomatoes 1 eggplant olive oil lemon juice salt chopped green parsley

Pasta with Telemea cheese

Pasta and pizza 500 g short pasta (snail shells) 250 g telemea 50 g melted cheese or feta 1-2 tablespoons sour cream 2-3 tablespoons olive oil salt


Fish dishes - 20 shrimps - a few slices of squid - a kg of shells - 2 tomatoes - 2 capsicums and a little red pepper - a cup of rice - saffron - a little olive oil

Fresh shells

-2 egg yolks -6 tablespoons sugar -4 tablespoons sour cream -1 sachet with baking powder -250 gr. margarine union - grated lemon peel - a pinch of salt - flour as it contains - plum jam for the filling

Clam Spaghetti

Pasta and pizza, Pasta 1 kg fresh mussels 1 bunch of parsley 4 cloves garlic 10 cherry tomatoes a glass of white wine 400 g spaghetti salt pepper olive oil 1 hot pepper

Spaghetti With Mussels

Pasta, Pasta and pizza 400g spaghetti 2 tablespoons olive oil 3 onions, cut into thin slices 1 bunch parsley 2 cloves garlic, finely chopped 250 ml dry white wine 2kg mussels or shells 3 tomatoes

Spaghetti with clams

Pasta and pizza 1 gr garlic 2 gr parsley 100 gr spaghetti 2 gr peperonncino 3 gr sea salt 150 gr clams 10 ml extra virgin olive oil

Pasta with leeks and smoked meat

Pasta and pizza # 1 package short pasta (400-500 g) - snails spiral shells etc. # 1 leek # 1 onion # 1 small smoked ciolan (350-500 g) # 4-5 large tomatoes # 2-3 red peppers / donuts # 1 peppers # 50 g cheese / mozzarella / parmesan # 4-5 tablespoons oil # salt.

Spaghetti with seafood

Pasta and pizza -a bag of frozen or separated seafood (squid crayfish) etc. what you find in the supermarket -3 or more ripe tomato juice, garlic parsley a glass of white wine oil 3 tablespoons -spaghetti 400g

Seafood risotto

Foods, Seafood dishes 200 gr rice, 2 pumpkins, 1 onion, 4 tomatoes, 1 bell pepper, 300 gr shells and shrimps (assorted seafood) 1 link green parsley 50 gr margarine salt, pepper, curry

Pasta with vanilla and walnut sauce

100-150 gr pasta (I used hutton shells) 1 cup milk 3 tablespoons sugar 1 tablespoon starch 1 teaspoon vanilla extract grated lemon peel 4-5 tablespoons ground walnuts 1 teaspoon butter + greased bowl 1 teaspoon cappuccino

Breton scallops

Breton scallops

Breton scallops


  • 6 fresh scallops
  • 1 onion salad
  • 1 suitable white onion
  • 500 ml of bone broth (50 cl of boiled water and a tablespoon of veal powder)
  • 200 ml of dry white wine
  • 1 clove of garlic
  • 50 gr of butter
  • 1 tablespoon flour
  • 100 ml of sour cream
  • 2 lg of breadcrumbs
  • salt pepper

Method of preparation

Open, wash and clean the scallops. abstract 2 well-washed shells.
In a pot, boil the soup with white wine for 3 minutes.
Remove from the heat and soak the scallops in this sauce for 6-7 minutes. Drain and set aside the scallops in a plate - keep the sauce.
Finely chop the garlic, white onion and shallot onion.
In a frying pan put them fried in 30 g of butter.
Sprinkle flour on top, mix, add sour cream and 4 tablespoons of preserved sauce.
Add salt, pepper and cook over low heat for a few minutes. Preheat the oven to 240 & degC.
Place the Saint-Jacques shells in the empty and washed shells. Cover them well with sauce, sprinkle breadcrumbs on top and put the remaining butter cut into pieces. Bake in the hot oven for 5 minutes.
Put a shell on each plate and serve them warm with fresh bread.

How to prepare the recipe for fried asparagus with steamed Saint Jacques shells

For steamed fried asparagus with scallops, you will obviously need scallops, asparagus (white, green, mix, what you find, what you like ...), a few slices of potato (3, 4 mm), olive oil , sea salt flakes, pepper, clarified butter and some green spices (a few cloves of garlic, sage, rosemary, thyme & # 8211 a few small branches from each).

Boil a saucepan of water with a steaming sieve. Prepare the asparagus (if it is young and thin, it goes unclean, if it is thicker it is good to peel the lower part, so that it boils with the tip). White asparagus must be peeled. Steam for 4-5 minutes, until lightly crispy. Taste, the time depends on the size of the pot, the amount of asparagus, the power of the fire ... Saute on a hot plate when ready.

Wash and dry the shells with paper towels. Season with very little salt, pepper and olive oil.

Wash and dry the potato slices with paper napkins. Season with salt and olive oil.

Heat a large, non-stick pan. Add the clarified butter (if you don't have clarified butter, use only olive oil, the normal butter burns and the shells stick to it), the garlic, the aromatics and a tablespoon of oil. stir for half a minute, until the fat is flavored. Add and fry the shells for about 2 minutes on each side, then the potatoes for about 5 minutes on each side.

Place nicely on a plate, first the asparagus, then the potato slice and the shells on top. Cut them in half and stick a slice of lime.

Sprinkle with olive oil and sprinkle with sea salt flakes.

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Magazine recipes with Mega Image

Recently, I started a very nice project with Mega Image. Although I have been their customer for a long time and I always step on their doorstep for family shopping, I admit that at first I was skeptical when they proposed to me to make several editions of Mega Image magazine together, with my own recipes.
I have always stuck to my recipes, each man with his professional "fortune". On the other hand, in the supermarket segment, I appreciate Mega Image as being at the top of the ranking, especially due to the quality of the products sold. So I said let's try, let's see what comes out. Of course I was pretentious, I looked for a little knot in the rush, but I did not find anything to blame for the products I needed for the recipes of the first issue. And so should any customer when it comes to the food they buy and will consume with their family. Continue reading & rarr

How to eat shells

How to serve mussels

Mussels are the most common shellfish. They cling to rocks and sandbanks from all coastal areas of the world. Mussels have a sweet flesh and are eaten cooked. It is prepared steamed or boiled, as in the seafood recipe, or fried. There are many variations in how these shells are eaten. They are used in recipes for pasta, risotto, paella with seafood in the style of traditional Spanish cuisine, salads, or associated with white wine and garlic sauce or mayonnaise.

Mussels are eaten with your fingers, seafood fork and spoon. Usually, a bowl for empty shells and another with water for washing fingers accompanies the plate with the mussel preparation. The shell is held by hand, and with the fork the meat is removed and soaked in the sauce. The meat is eaten in one gulp, and the sauce is consumed with a spoon.

How to cook cooked oysters

Oysters are eaten both cooked and raw. They have a thick and irregular shell. The oysters are steamed, poached, in the oven, on the grill. There are recipes for oysters with butter and tarragon sauce, cooked oysters with three kinds of cheese, in combination with fish, black caviar or salmon, in wine or beer sauce, with homemade mayonnaise or pickled onions. Cooked, oysters are eaten with a spoon or fork, depending on the recipe.

How to serve raw oysters

Oysters are eaten raw directly from the shell, with lemon. How these shells are eaten also depends on personal taste. You can add pepper, chilli sauce, wine or vinegar sauce and finely chopped onion. Before serving, use a knife to peel the meat.

How to serve Saint Jacques shells

Shells of this type have lacy edges, which hide a white flesh and very appreciated for its taste. Saint Jacques is usually eaten raw, with lemon or cooked by frying, boiling or frying. They cook very little, otherwise the meat becomes rubbery and loses its flavor. It is associated in recipes with wine sauces, garlic, but also with mayonnaise and even fondue.

Video: Scoici St Jacques (August 2022).