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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).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : French RecipesBreton Recipes
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.
Preparation: 15 minutesCooking: 15 minutesNumber: 4
Ingredients:
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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