You may be one of those people who only want the best products to impress their guests this Christmas. Like smoked salmon and foie gras, Walnut St. Jacques embody sophistication and good taste. If they can be served alone, a little accompaniment would only enhance these seafood. If you are lacking inspiration, here are some deliciously gourmet ideas.
What can you serve scallops with?
Although the scallop is sufficient in itself due to the subtlety and sweetness of its taste, it is quite pleasant to eat it with a side dish. Of course, the latter must be as good as the scallop. To accompany your scallops, you can opt for:
For a simple but successful side dish, opt for rice pilaf or basmati rice. You can brown it with some chopped onions, coconut milk and scallops. Salt, pepper, add curry and that’s it. You have a simple and quick accompaniment to enjoy your scallops. And why not try an original risotto?
The pasta version is also a good idea! Choose tagliatelle or spaghetti, with a little garlic and parsley.
- A vegetable side dish
For more freshness and lightness, we advise you to accompany your scallops with a julienne of raw or cooked vegetables, a leek fondue or a vegetable risotto.
Grapefruit or orange, in juice, in zest or in quarters, the citrus fruit enhances the taste of the scallop and gives it a little boost. For more flavors, slice an endive and incorporate it into the chosen citrus fruit.
Accompaniment of scallops and chorizo
What if, to accompany your scallops, you let yourself be seduced by chorizo? Find our easy recipe for scallops and chorizo with their accompaniments. To do this, you need:
- 600 g of scallops
- 1 small chorizo (spicy or not depending on your preferences)
- 3 tablespoons of parsley
- 400 g long pasta
Preparation steps:
- Cut the chorizo into thin slices then brown them in a hot pan. Leave to brown.
- Keep the oil from the chorizo slices and brown the scallops on each side for 2 minutes.
- Cook the pasta, drain it then add it to the pan with the scallops, chorizo and parsley.
- Serve hot and enjoy!
Accompaniment of scallops with champagne
For a festive meal or a special occasion, try preparing scallops with champagne. To do this, you need:
- 12 scallops
- 2 shallots
- 130 g of mushroom
- 33 g of butter
- pepper
- salt
- 24 cl of champagne
- 1 egg yolk
- 50 g fresh cream
Preparation steps:
- In a pan, brown the chopped shallots and sliced mushrooms in hot oil.
- Add the scallops, salt and pepper then add the champagne. Cook for 10 minutes over very low heat.
- Keep the juice and keep the rest warm. Reduce the juice then add the beaten yolk and the crème fraîche.
- Pour over the nut-mushroom mixture and enjoy!
Scallops and vegetables: good pairings
The best pairings are: leeks, endives, zucchini, mushrooms and carrots!
What sauce to accompany the scallops?
To accompany the scallops, you can prepare:
- champagne sauce;
- a coconut milk and curry sauce;
- shallot cream;
- a white wine sauce;
- a balsamic vinegar cream.
What dish after scallops?
After enjoying the scallops, you can serve whatever you want. Scallops are delicious, but cannot be eaten in very large quantities. You can therefore serve roast pork with hazelnut potatoes or a fillet of beef with Provençal tomatoes. The range of possibilities is wide!
Which starter before scallops?
Before a dish based on scallops, a leek fondue is ideal! She prepares quickly. Butternut puree is also a good idea.
3 quick and easy recipes: Tagliatelle with scallops and mushrooms
You need :
- 1 clove of garlic
- 2 shallots
- 20 cl of liquid crème fraîche
- 2 tablespoons of olive oil
- 20g butter
- 100 g button mushrooms
- 200 g of fresh tagliatelle
- 200 g of scallops
- salt
- pepper
Steps to follow :
- Cook the tagliatelle then rinse them.
- Finely chop the shallot, garlic and button mushrooms then brown them in a hot pan with olive oil. Cook until the water released by the mushrooms has completely evaporated.
- Add the scallops, crème fraîche, salt, pepper and simmer over low heat for 15 minutes.
- Melt the butter in a saucepan, then add your preparation as well as the pasta. Stir and serve!
Julienne of vegetables and scallops
You need :
- 16 scallops
- 200g carrots
- 1 onion
- 200 g leeks
- 25 cl of liquid cream
- 15 g of butter
- 15 cl of white wine
- salt
- pepper
- parsley
Steps to follow :
- Slice the carrots, leeks and onion.
- Heat the butter and wine in a pan.
- Add all the vegetables to the pan and cover for 5 minutes.
- Add salt and pepper.
- Delicately place the scallops on top of the vegetables in the pan.
- Cover the pan and cook for another 5 minutes, reducing the heat.
- Add the cream and sprinkle with parsley if necessary.
- Serve hot.
Scallops with mushrooms
You need :
- 500 g of scallops
- 250 g of mushroom (button or chanterelles)
- 25 cl of thick crème fraîche
- 1 cap of alcohol (to flambé)
- a teaspoon of butter
- salt
- pepper
Steps to follow :
- Slice the button mushrooms or chanterelles into thin slices.
- Melt the butter in a pan and add the mushrooms. Brown them for a few minutes and set aside.
- Leave the mushroom juice in the pan and add the scallops.
- When the scallops are golden, return the mushrooms to the pan and cook for 5 minutes.
- Pour in the heavy cream, mix, and remove the pan.
- Pour in the capful of alcohol and flambé.
- add salt and pepper
- Return the pan to a low heat until the sauce thickens.
- Serve with rice, fresh pasta or homemade mash.
Read also :
⋙ Baked scallops: our advice and recipes for success
⋙ Easy and quick seafood casserole: our best recipes
⋙ What accompaniment for your Christmas meal? Think about forgotten vegetables!