How to make
The first step is to clean the Coquilles Saint-Jacques thoroughly, if they are fresh. To do this, carefully open them up with the tip of a knife.
Remove one shell and leave only the one to which the meat is attached.
Clean the meat well and wash under running water, without tearing it from the shell.
If you are using frozen one, they have most likely been cleaned beforehand. We would just need to let them defrost, then rinse them, strain them and dry them slightly with kitchen paper.
Heat a large frying pan over high heat. Pour a little olive oil and a pinch of Maldon salt. Place the coquilles with the meat facing down and fry for 1 minute, then turn them over to the shell side and drizzle with olive oil. Cook for another 2-3 minutes.
It also depends on the size of the coquilles. If they are smaller, 2 minutes may be enough, but with larger and thicker meat, you may need to increase the cooking time.
The most important thing is that the coquilles are soft and tender, not overcooked, hard and tough, so don't keep them on the heat for more than 5 minutes.
At the same time, roast the foie gras (or duck). For this you also need a high heat and the pan is preheated, but without fat, as the foie gras will release its own fat. Do not place the foie gras pieces in a cold pan, because instead of sealing, they will start to fall apart.
Roast until dark brown on each side.
Place a piece of foie gras on each one of the coquilles and arrange them on a platter.
Sprinkle with Maldon salt and a little black pepper, if desired, but only on the foie gras.
Be sure to serve Coquilles Saint-Jacques in a Shell with Foie Gras right away, while they're still warm and don't forget the white wine.
An incredibly good combination of flavors, seemingly strange at first glance. A real treat for the senses!
Check out these culinary subtleties of preparing Coquilles Saint-Jacques.
