Rillettes with St-Jacques.

Recipe: Rilettes with St-Jacques

Recipe for rillettes with Saint-Jacques for a nice starter for the end of year celebrations or to start the meal, slightly flavored with red pepper from Séchouan. I like this kind of entry, a discovery recipe that will surprise your friends as an aperitif. I love homemade products where you play as you like with spices and flavors, here with these beautiful scallop rillettes slightly spiced up with a small clove of garlic, just squeezed at the end of the preparation.

Recipe ingredients

  • Rillettes with Saint-Jacques recipe for 8 people:
  • 400 g scallops
  • 200 g of cod
  • 1 tablespoon of olive oil
  • 1 tablespoon of mascarpone
  • 25 g salted butter
  • 3 tablespoons of dry white wine
  • 1 small clove of garlic
  • 1 teaspoon of Séchouan red pepper


  1. Heat a pan with olive oil.
  2. Grill the cod
  3. Rinse the scallops and dry them with food paper.
  4. Cook a potato for 7 minutes in the microwave.
  5. Crumble the cod as soon as it is cold.
  6. Peel the potato then add it to the cod.
  7. Mash with a fork to incorporate the potato.
  8. Heat the pan with the salted butter.
  9. Sear the scallops in the melted butter.
  10. Pepper generously.
  11. Deglaze the pan with the white wine.
  12. Cook for 3 minutes.
  13. Leave to cool for 1 hour in the fridge.
  14. Crush the garlic clove and incorporate it into the rillettes.
  15. Squeeze a few drops of lemon.
  16. Add the mascarpone and stir.
  17. Taste and adjust the seasoning, beware the lemon must be a hint, barely perceptible.
  18. Loot the Sichouan red pepper and pepper the rillettes at the end.

Preparation time: 10 minutes
Cooking time: 10 minute (s)
Number of people: 8
4 star rating: 1 review

What wine to drink with: Rillettes au Saint Jacques

My favorite wine for this recipe: Chablis Cépage Chardonnay
Temperature between 08 ° and 10 °

Scallop nut Cook the nuts Spice Cod Cook the cod Crumble the cod Add the potato Mixer Add the mascarpone Plunder the Sechouan The rillette

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