Tartare of scallops, fleur de sel, and basil dressing with frozen VSOP Cognac.

Ingredients for 4 persons

12 large fresh scallops

1 bunch of basil

2 oz. caviar

50 g fennel

2 organic lemons

200 g mache (lamb’s lettuce)

1 tsp fleur de sel  (preferably from ile de ré)

Fresh ground pepper

2 tbsp sugar

1 tbsp fine salt

12 cl frozen Cognac  (put in freezer a day in advance)

2 dl extra virgin olive oil



Cut the scallops into 1/8-in slices. Remove the peel of the lemons

and cook it in boiling water for 5 minutes.

Let it cool and cook again 3 times to remove the bitter taste.

Then cook over low heat for 1 hour with the sugar, the salt and

1 glass of water. Drain and let it cool.

Braise the fennel with a tbsp of olive oil in a tightly covered pan

until it falls apart. (About 10 minutes.) Let it cool. For the basil

dressing: in a blender, mix together the basil, the juice of both

lemons, the olive oil, salt and pepper 5 minutes.

Preparation of the plates: Spread the fennel at the bottom of the plates on a bed of mache.

Pile the scallops on top, pour the basil dressing and cover with pieces of candied lemon peel.

Finish with a dollop of caviar.

Add fleur-de-sel, ground pepper and bits of chervil.

Serve frozen Cognac in narrow glasses as an accompaniment.

4th December – Gastronomy and Cognac

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