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Saint Jacques with almonds and parsley cream

Very easy / Cheap
Prep time:
Cooking time:
5 stars / 28 votes


(6 persons)

- 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 .


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