Ingredients per person

  • 4 scallops without coral
  • Olive Oil
  • Basil, Parsley
  • Chives
  • Salt and Pepper
  • Vegetable julienne :
    • Carrots
    • Zucchinis
    • Celery
  • 1 Filo Pastry
  • Decorate with cherry tomatoes, chives, dill.

The recipe

  • Thinly slice vegetables, steam or parboil in salted water. They should be crisp.
  • Once cooked, refresh them in cold water, drain them and put them aside.
  • Heat some olive oil in a non-stick skillet and sauté the scallops for 3 or 4 minutes, salt, pepper, and put them aside.
  • Sauté the vegetable julienne, add the chopped parsley and basil. Put this aside.
  • Take the Filo pastry and spread the vegetable julienne in the center, then put the scallops on top.
  • Close the pastry by pulling together the edges to form a purse, knotting it at the top with a wooden toothpick.
  • Bake in the oven for 2 or 3 minutes until golden.
  • Serve the purse of scallops with a sauce made from vegetable and fish stock thickened with cream.
  • Decorate the dish with cherry tomatoes cut in half, chives and dill.

Hotel-restaurant Le Relais de Pouilly
Quai de Loire

Tel : +33 (0)3 86 39 03 00   Fax : +33 (0)3 86 39 07 47
e-mail : sarl.relais-de-pouilly@wanadoo.fr
Site : www.relaisdepouilly.com

Traditional French cooking and regional delicacies.
Terrace with beautiful view of the Loire Nature Reserve.