Ragout St. Jacques – Serves Four

Ingredients:

Scallops:
12 fresh scallops
80g clarified butter
80g pine nuts, toasted and crushed
60g fresh butter

Sauce:
50 ml dry white wine
80 ml Cream
Juice of one lemon
150g fresh butter
20 capers, chopped
Small bunch of spring onions, chopped

150g cauliflower
40g golden raisins, soaked in hot water
Fresh butter to fry
 

1. Bring the wine to the boil and reduce by half, and add the cream and whisk in the butter.
2. Season with salt, pepper and lemon juice, and then add the chopped capers and spring onion.
3. Cut the cauliflower into small pieces, no bigger than 1cm. Fry in the clarified butter and when lightly browned, add in the raisins.
4. Sprinkle the scallops with salt and pepper, and then fry on each side for approximately 1 minute. Add fresh butter and the pine nuts before braising for 2-3 minutes.
5. On a deep soup plate, arrange the sauce, followed by the cauliflower and the raisins. Place three scallops on top, and garnish with fresh herbs.

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