Recipe by Hélène Darroze: Scallop tartare with hazelnuts, parmesan and arugula
Tartar shell nuts Saint Jacques with hazelnuts, parmesan and arugula:
a recipe signed Hélène Darroze
Recipe for 12 people:
For the tartar of Saint Jacques :
16 shell nuts Saint Jacques Erquy
80 grs of fresh hazelnuts (200 grs in shell)
1 cl of hazelnut oil
1 cl of olive oil
1 cl of whipped cream
Salt, Espelette pepper
Break the hazelnuts, roast them to remove the skin, crush them lightly and roast them again.
Mix the two oils together.
Chop the walnuts with a knife Saint Jacques. Then, at the time of sending, add half of the hazelnuts, season with salt and Espelette pepper, then two oils. Finish with a little cream mounted.
Finishing:
1 loaf of bread with hazelnuts (or of countryside in default)
50 grs of rocket leaves
120 grams of Parmesan Reggiano
Cut the baguette into thin strips of 2 mm thick. Spread slices of bread on a plate and dry them under a grill. Then let cool.
On 24 slices of dried bread, place a quenelle of tartar of Saint Jacques made with two teaspoons. Sprinkle remaining hazelnuts. Place a rocket leaf on each quenelle and a piece of Parmesan cheese.
Optional:
It is possible to replace in the tartar olive oil with an oil flavored with white truffle.
