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French Food Friday...Saint-jacques à l'huile d'olive vanillée

{photo and recipe from here}

Saint-jacques à l'huile d'olive vanillée

Note the recipe appears firstly in French and the English version is below the French version.


Coquilles Saint-Jacques
200 g de celeri-rave

60 g de oeufs de lump
3 gousses de vanille
10 cl de crème fleurette
1 noix de beurre
10 cl d’huile d’olive
1 grain de café
fleur de sel, poivre

Fendre en deux les gousses de vanille et les gratter. Mettre les graines et les fibres dans une petite casserole. Ajouter l’huile d’olive et le grain de café (le grain sert d’exhausteur de goûtpour la vanille). Faire chauffer sans bouillir. Laisser refroidir et recommencer trois fois. Laisser au frais une journée dans un bol filmé.
Chauffer dans une poêle 1 cuillerée à soupe d’huile d’olive, y mettre les saint-jacques salées (mais pas poivrées, car le poivre altère leurs qualités). Les colorer sur la première face, ajouter quelques noisettes de beurre pour bien les faire colorer. Retourner pour colorer l’autre face.
Tailler le céleri en petits dés, les blanchir 20 secondes à l’eau bouillante salée. Bien refroidir et égoutter. Monter la crème fleurette en chantilly.
Mélanger avec le céleri et les perles de hareng. Servir en arrosant les saint-jacques d’huile vanillée.


200 g celeriac
60 g herring eggs
3 pieces of vanilla pod
10o ml whipping cream
1 knob of butter
100 ml of olive oil
A coffee bean
sea ​​salt and pepper

Split the vanilla beans into two and scrape. Put the seeds and fibres in a small saucepan.

Add olive oil and coffee bean (the seed is used as flavour enhancer for the vanilla).

Heat without boiling. Let cool and repeat three times. Let cool in a bowl.

Heat in a frying 1 tablespoon olive oil, put the scallops salty (but not peppery, because pepper alters their qualities). The color on the first side, add a few knobs of butter until well brown. Back to color the other side.

Cut the celery into small dice, blanch 20 seconds in boiling salted water. Cool and drain well. Whip the cream with whipped cream.Mix with celery and herring eggs.

Serve by sprinkling the scallops with vanilla oil.

Bon appetit et a demain mes belles, Leeann x


  1. A Blessed Christmas to you and yours Leeanne..hugs and XX Colette ~ Afrique du Sud

  2. Happy new year to all of you from the sunny Sardinia...

    <a href=">Sardinia</a>


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{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

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