Noix de St-Jacques à la crème d’oignons de Roscoff (Scallops with Roscoff Onion Cream)
Noix de St-Jacques à la crème d’oignons de Roscoff (Scallops with Roscoff Onion Cream) is a traditional French recipe (from Brittany) for a classic starter of scallops served in a Roscoff onion cream that's often served for New Year's eve. The full recipe is presented here and I hope you enjoy this classic French version of: Scallops with Roscoff Onion Cream (Noix de St-Jacques à la crème d’oignons de Roscoff).
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A festive Breton dish of scallops served with an accompaniment of a saffron-flavoured Roscoff onion sauce in white wine that is an excellent dish for New Year’s Eve. Roscoff onions are mild lightly pink coloured onions.
16 scallops
100ml of liquid crème fraiche
100ml of dry white wine
4 Roscoff onions, peeled and finely sliced
3 tomatoes, blanched, peeled and de-seeded
1/2 lemon
1 tbsp chopped parsley
pinch of saffron
A few pinches of fleur de sel
Method:
For the Roscoff onion cream: Add the onions, white wine and saffron to a pan. Pour over the liquid crème fraiche then add the chopped parsley and salt. Bring everything to a boil then reduce the heat to low and continue simmering for 5 minutes, stirring occasionally.
To prepare the scallops: Pre-heat your oven to 240°C (gas mark 9). Juice the lemons then rinse the scallops. Arrange the scallop meats in a roasting pan and pour a little of the lemon juice over each one.
Finely dice the tomatoes and arrange them around the scallops. Place the dish in your pre-heated oven and cook for 5-6 minutes (depending on size).
Transfer the scallops to serving plates then drizzle with the onion cream and add a pinch of fleur de sel.
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