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Saint-Jacques rôties aux marrons glacés

(Scallops roasted with candied chestnuts)


Ingredients (for 4 people):

• 16 large scallops
• 8 marrons glacés (candied chestnuts)
• 50 g (1.7 oz.) of softened butter
• 5 fresh stems of dill (may be substituted with stems from fennel bulbs)
• 1 tbs. of olive oil
• the seeds of 1 vanilla pod
• the juice of 1 orange


• Wash and finely chop the dill.

• Lightly coat the scallops with a bit of olive oil and cook in a pan with the marrons glacés.

• Turn the scallops once while cooking and be sure not to overcook as they cook quite quickly.

• Remove from heat and keep warm.

• Put the softened butter into a bowl.  Beat it until if forms a light mousse.

• Mix in the vanilla seeds and the orange juice and beat until incorporated.

• Place 4 scallops per plate and dust with the finely chopped dill.

• Ladle the vanilla sauce over the scallops.

• Decorate the plate with the remaining dill stems.

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Histoire Sucrée takes you to a sweet world where gourmet candy, dragees, candied fruit, marrons glaces, candied flowers, nougat, chocolate candy and biscuits have been made in France by expert artisans for centuries. Histoire Sucrée is committed to delighting you with unique French sweets and surprising you with retro tin boxes that have been part of French culture and represent a unique and collectible gift to the ones you love.

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