Ingredients for 6 shells:
- 6 fresh scallops, with whole shells
- 20 g crabmeat
- 30 g button mushrooms
- 30 g arugula
- 1 tablespoon clementine juice
- 15 g fresh pomegranate seeds
- 60 g soft butter
- 1 organic lemon
- 1 tablespoon Minuty Prestige
- 1 kg coarse salt
Étapes de préparation :
1. Preheat oven to 240°C. In a small, hot frying pan, melt half the butter and add the diced mushrooms, lemon zest and half the juice. Leave on the heat for 2 minutes, then add the chopped arugula and clementine juice.
2. In the bottom of each flat shell, spread the crabmeat and place a scallop. Top with the contents of the pan. Close with the domed shells.
3. Place the shells on a baking tray covered with coarse salt, then bake for 10 minutes.
4. Meanwhile, melt the remaining butter in a small saucepan, add the pomegranate seeds and the spoonful of wine. Remove from heat after 30 seconds.
5. Remove the shells from the oven, remove the caps and scatter the pomegranate seeds over the scallops. Serve immediately.
Get cooking!
Choosing the right scallops
Sought-after for the delicacy of their flesh, scallops are sometimes confused with other shellfish of much lower quality. The only guarantee that you're tasting genuine scallops is to trust their clever name, Pecten maximus, which must be clearly indicated at the time of purchase. Be careful, though, because under the very similar name of "noix de saint-jacques", you may be buying other shellfish, such as intensively farmed scallops from Peru. To be on the safe side, trust your fishmonger to offer you fresh scallops in their shells, which you'll need for the recipe.
What to replace arugula with?
Arugula balances the acidic notes of citrus fruits, i.e. clementine and lemon. You can replace it with a little Catalan chicory, or puntarelle, which looks like a mixture of lettuce and kohlrabi.
And if you prefer more iodized flavors, add a little sea lettuce instead.
