Shellfish and Seafood
Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Tellines mariniere with herbs
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Shellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Shellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Oysters with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
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Langoustines with curry sauce
Curry sauce : velouté curry and cream.
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Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
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Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
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