Scallops with Rully

Nuts of St. Jacques Rully recipe

Summary : Easy scallop recipe, scallops with leeks, I served my scallops with rice, scallops for Christmas, but also all year round. I like the walnuts of Saint Jacques in Rully, this wine divinely perfumes the walnuts. With this sauce with this white Burgundy Rully, I like it red and white, but for this recipe it is of course a great white that I chose. Leek fondue goes wonderfully with this recipe for St Jacques au Rully.

Walnut recipe from St Jacques Rully for 4 people
Ingredients :

12 scallops
1 leek white
20 cl of rully
40g butter
1 tablespoon of olive oil
1 pinch of curry
Salt and pepper

Instructions

Rinse your shells with plenty of water.
Take them deep in your hand, insert the blade of the oyster knife between the two shells.
Cut the superior nerve, the shell loosens, gives way and finally opens.
Cut the beard of the nut in order to keep just the middle part, be careful when loosening the nut, the coral is
fragile and the beard is well hung.
Rinse the nuts with plenty of water then let them rest on paper.
Rinse the beards between the fingers and remove all the sand, wipe the beards with paper.
Sear the nuts in a saucepan with 10 g of butter.
Salt and pepper.
Pour 15 cl of white wine and let reduce.
Wash and rinse your leek white, mince it finely and put it in the pan with the beard and let reduce slowly.
Heat the butter in the pan to let it take a little color, so that it evacuates its water.
When the butter is hot and especially caramel-colored, lower your gas a little, put your nuts.
Sear for 6 to 8 minutes.
Turn regularly so that the color of your nuts is uniform, especially let them cook gently without rushing them. Reserve them.
Pass your reduction in Chinese with the beards, there should only be the quantity left for your juice.
Deglaze with your juice and serve immediately with a few slices of leek.