- 1 kg of fresh St Jacques nuts.
- 100 g flaked almonds.
- 1 bunch parsley.
- 3 cloves of garlic.
- 10 tablespoons whipping cream.
- butter half salt for cooking.
- salt and pepper.
Effeuiller parsley and peel the garlic cloves. Blanch 4 minutes in boiling water and égouter. Chop them in a blender. Add cream and season. Reuse the blender and keep warm in a bain-marie.
Dry the scallops Jacques. Melt butter in a hot frying pan and brown the almonds. Add the nuts and sear 30 seconds per side.
Arrange the almonds in hot plates, nuts over it, a cooking spoon of butter and 2 tablespoons parsley cream.
Garnish with a sprig of parsley and serve quickly, with steamed potatoes .