Une façon étonnante de préparer des coquilles St-Jacques à l'ancienne ! Si crémeux et rapide!
C'est si rare que je vous propose des recettes de poissons/mollusques ! En tant que Française, nous avons beaucoup de recettes délicieuses de poissons. Mais ici c'est une recette anglaise qui a piquée ma curiosité ! Voici une façon surprenante de préparer des coquilles St-Jacques. Une recette qui date des années folles, simple mais délicieuse et crémeuse (grâce à sa béchamel épicée) ! Il faut pocher les St-Jacques et les mettre sous le grill du four 1 min. C'est très rapide ! On peut aussi les pocher dans du lait épicé (c'est ce que je fais pour ma tarte au poissons). En France nous aimons y ajouter du vin blanc, des petits légumes comme le poireau, d'autres mollusques/fruits de mer, du bouillon de légumes, du champagne, des champignons, etc... je vous en proposerai ma version pour les fêtes de fin d'année. Bonne dégustation !
Ingrédients :
2 coquilles Saint-Jacques
25 g de beurre
15g de farine
180 ml de lait (¾ cup)
Gingembre
Ail
Cannelle
Un peu de zeste de citron
Chapelure
Poivre
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It's so rare that I offer you fish / shellfish recipes! Here is a surprising way to prepare scallops. A recipe that dates back to the Roaring Twenties, simple but delicious and creamy! Good tasting !
Ingredients :
2 scallops
25g butter
15g flour
180 ml of milk (¾ cup)
Ginger
Garlic
Cinnamon
A little lemon zest
Breadcrumbs
Pepper
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من النادر جدًا أن أقدم لك وصفات للأسماك / المحار! هذه طريقة مدهشة لتحضير الإسكالوب. وصفة تعود إلى حقبة العشرينات من القرن الماضي ، بسيطة لكنها لذيذة ودسمة! تذوق جيد !
مكونات :
2 اسقلوب
25 جرام زبدة
15 جرام طحين
180 مل من الحليب (نصف كوب)
زنجبيل
ثوم
قرفة
القليل من نكهة الليمون
فتات الخبز
فلفل
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Es kommt so selten vor, dass ich euch Fisch-/Schalentier-Rezepte anbiete! Hier ist eine überraschende Art, Jakobsmuscheln zuzubereiten. Ein Rezept aus den Goldenen Zwanzigern, einfach, aber lecker und cremig! Schmeckt gut !
Zutaten :
2 Jakobsmuscheln
25 g Butter
15g Mehl
180 ml Milch (¾ Tasse)
Ingwer
Knoblauch
Zimt
Etwas Zitronenschale
Semmelbrösel
Pfeffer
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È così raro che vi offra ricette di pesce/crostacei! Ecco un modo sorprendente per preparare le scaloppine. Una ricetta che risale ai ruggenti anni Venti, semplice ma deliziosa e cremosa! Buona degustazione!
Ingredienti :
2 capesante
25 g di burro
15 g di farina
180 ml di latte (¾ tazza)
Zenzero
Aglio
Cannella
Un po' di scorza di limone
Briciole di pane
Pepe
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Это настолько редко, что я предлагаю вам рецепты рыбы / моллюсков! Вот удивительный способ приготовления гребешков. Рецепт, восходящий к бурным двадцатым, простой, но вкусный и сливочный! Хорошая дегустация!
Ингредиенты:
2 гребешка
25 г сливочного масла
15 г муки
180 мл молока (¾ стакана)
Имбирь
Чеснок
Корица
немного лимонной цедры
Панировочные сухари
Перец
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¡Es tan raro que te ofrezca recetas de pescado/marisco! Aquí hay una forma sorprendente de preparar vieiras. ¡Una receta que se remonta a los locos años veinte, simple pero deliciosa y cremosa! Buena degustación !
Ingredientes :
2 vieiras
25 g de mantequilla
15 g de harina
180 ml de leche (¾ de taza)
Jengibre
Ajo
Canela
Un poco de ralladura de limón
Migas de pan
Pimienta
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To tak rzadkie, że oferuję Ci przepisy na ryby / skorupiaki! Oto zaskakujący sposób na przygotowanie przegrzebków. Przepis wywodzący się z szalonych lat dwudziestych, prosty, ale pyszny i kremowy! Dobrze smakujące !
Składniki :
2 przegrzebki
25g masła
15g mąki
180 ml mleka (¾ szklanki)
Imbir
Czosnek
Cynamon
Odrobina skórki z cytryny
Bułka tarta
Pieprz
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O kadar nadir ki size balık / kabuklu deniz ürünleri tarifleri sunuyorum! İşte tarak hazırlamanın şaşırtıcı bir yolu. Kükreyen Yirmilere dayanan basit ama lezzetli ve kremsi bir tarif! Iyi tatma !
İçindekiler :
2 tarak
25 gr tereyağı
15g un
180 ml süt (¾ su bardağı)
Zencefil
Sarımsak
Tarçın
Biraz limon kabuğu rendesi
Galeta unu
Biber
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Michelin star chef Richard Phillips, creates scallops, beef and strawberry recipes
Michelin star chef Richard Phillips, creates three dishes from his award winning Michelin starter recipe at Thackerays in Kent, using products from the Brakes group.
His first dish is a
Pan fried diver-caught scallops
Shallot Bavarois, Charred Cipollini Onions, Pickled Girolle Mushrooms, Fermented Garlic,
Langoustine and Lemon Grass Bisque
Followed by a
'28 day hung' Herefordshire beef fillet
Truffle Mousseline, Button Mushroom Purée, Charred Baby Gem Lettuce, Braised Beef Feather Blade,
Smoked Bone Marrow, Red Wine Sauce
Then to finish a
Gariguette strawberry 'salad'
Aged Balsamic, Fresh Ricotta, Stem Ginger Granite, Strawberry Ice Cream, Meringue Shard
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Recipe of the Day | King Oyster Mushroom Scallops
STL Veg Girl shares a recipe for King Oyster Mushroom Scallops.
Ingredients
garlic
miso paste
ginger root
nori sheets
coconut aminos
king oyster mushrooms
Setup
Scallops
6 cups water
1 cup coconut aminos
1 teaspoon white miso paste
4 slices fresh ginger root
6-8 garlic cloves, cut in half
1 large piece of nori, shredded by hand
6 oyster mushrooms, cut to 3/4 thickness rounds
Directions
Combine all the scallop ingredients to a large heated pan and simmer for 8-10 minutes. Meanwhile, slice the mushrooms to about 1 ½” thickness, not using either ends. Score the surface of each cut mushroom cross-wise. Add the mushrooms to the broth and allow to simmer for about 20 minutes.
Transfer the mushrooms and broth to a bowl. Re-heat up the skillet to a high heat, add the mushrooms – do not crowd them, you’ll have to work in batches – and a little bit of broth. Bring the heat down to a medium, high-heat and as the mushrooms sear and caramelize a bit, you can transfer those to a serving dish. Add broth as necessary to skillet as to not burn. Serve right away or keep warm in oven.
For more recipes like this, visit STLVegGirl.com.
NOIX de SAINT JACQUES SAVEURS ASIATIQUE (Tous en cuisine avec Seb)
Pour 4 personnes
cuisson 5 minute à 220°
20 noix de Saint de Jacques avec ou sans corail
3 CàS de sauce soja
1 CàS de saké
1 CàS de mirin
gingembre
noix de muscade
de la chapelure fine
Pour le salade
de la roquette
1/2 bouquet de coriandre
1/2 bouquet de cerfeuil
1 carotte
1 échalote
2 CàS d'huile de sésame
2 CàS de sauce soja
1 CàS de graine de sésame
Vaporisateur d'huile et de vinaigre
Eplucheur julienne
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*************Mon matériel en cuisine*************
KOTAI - Couteau d’Office
KOTAI - Couteau de Chef Professionnel en Acier Japonais
Gant à four Silicone Kitchen Craft Masterclass
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Lot de 3 spatules en silicone
Tapis de Cuisson en Silicone
500 feuilles papier de cuisson sulfurisé
Raclette Corne Coupe Pâte Ronde Blanche
De Buyer Poêle - Tôle d'Acier Blanche - avec Embase pour Queue Amovible - Diamètre 28 cm
Pince cuisine pince barbecue.Pince professionnelle en INOX
Râpe 4 faces Inox 24,5 cm
Moule à Cake en Verre 28 cm
Fouet Professionnel Ergonomique - Fils Inox
Mandoline 13 en 1 Multifonction Professionnelle
Lot de 3 Pièces - Saladier/Bol Mélangeurs en Verre
Thermo-Sonde De Cuisson – Vos Recettes Cuites À La Perfection
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The Healthiest Chinese Scallops in Scallions, Ginger, Garlic Sauce 清蒸扇貝
Today let's learn to make the Best Chinese Steamed Scallops with Scallions, Ginger, Garlic Sauce 清蒸扇貝!
Over the last two years of filming a food show in different restaurants, there’s one question I always ask chefs: “Do you have any scallop dishes?”
I’m sure people think I’m a big fan of scallops. That much is true, but it isn’t the real reason. I’ll tell you why in a moment. But first, some nutritional information about scallops.
They’re good for dieting. Eating 3 ounces of steamed scallops give you 18 grams of protein and they’re about 100 calories. Protein makes you feel fuller and your body needs it to maintain muscle mass. It also gives you 1.8 micrograms of vitamins B12, 18.4 micrograms of selenium, and 1.3 milligrams of zinc.
In addition to lean protein, vitamins and minerals, scallops also give you small amounts of omega-3 fatty acids.
Since I am planning a series on healthy dieting recipes, I recently went to visit Zizhao Luo, the executive chef at Radiance, and consulted with him on his secret recipe for steamed scallops.
Luo is my cooking instructor. He’s Cantonese, in his late 40s, with an affectionate smile that always makes you feel at ease. In his 30-year career, he has won numerous awards and carries many burn marks on his arms.
We went to a local Chinese supermarket for ingredients. While he was driving, he raised his left eyebrow and asked me whether I liked to cook fresh live scallops or processed frozen scallops. He explained that fresh live scallops are the best and the frozen ones probably wouldn’t meet my taste standards.
At the supermarket, he showed me the live scallops. I thought they were rather cute, with their fan-like shells elegantly presenting themselves on ice. I really didn’t want to end their lives just yet. So I chose the frozen scallops instead.
On the bright side, the frozen scallops are easier to clean. So here I present you with a super healthy Chinese steamed scallops recipe.
It makes for succulent scallops with a delicate, mild, sweet flavor. You can also taste a burst of flavors from the ginger, scallion, and garlic. I loved it.
So you may be wondering, why for two years did I always ask for scallop dishes? It wasn’t for dieting. I actually had braces on for two years, and although it’s all worth it now, it was truly torture.
When I had braces, I couldn’t bite on anything hard or chewy. That’s why you almost never saw me eating beef or vegetables for two years on television. And I thought that was a secret that I’d never tell … Happy cooking and eating. FOR THE FULL RECIPE VISIT
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LE POT-AU-FEU AUX SAINT-JACQUES, D'AKRAME BENALLAL
La recette du Pot-au-feu aux Saint-Jacques par le chef Akrame Benallal ????????????
Une délicieuse recette que vous pouvez reproduire facilement chez vous!
Que pensez-vous de cette recette ? ????
????????Les ingrédients pour 4 personnes :
- Un gros panais
- Un oignon
- Une gousse d’ail
- De l’huile d’olive
- 2 citrons
- Du gingembre
- 8 Noix
- 12 Saint-Jacques
- Une botte de sauge ananas
- Une botte de persil
- Une botte de Coriandre
- Une botte de ciboulette
- Une botte d’oignons nouveaux
- 10 champignons de Paris
- 3 cèpes
- Un gros chou vert
Vous pouvez remplacer les Saint-Jacques par du poisson blanc en sashimi ou du veau en fines tranches et aussi des vermicelles (ou tout simplement avec que les légumes)????.
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The recipe of the Pot-au-feu with scallops by the chef Akrame Benallal ????????????
A delicious recipe you can reproduce it easily at home (check the ingredients below) ????.
What do you think about this recipe ? ????
???????? Ingredients for 4 people:
- A large parsnip
- A large onion
- A clove of garlic
- Olive oil
- 2 lemons
- 1 Ginger
- 8 nuts
- 12 Scallops
- A bunch of pineapple sage
- A bunch of parsley
- A bunch of coriander
- A bunch of chives
- A bunch of spring onions
- 10 button mushrooms
- 3 ceps
- A large green cabbage
You can replace the Scallops with white fish in sashimi or veal in thin slices and vermicelli (or only with vegetables) ????