Open the scallops, wash the meat, and set aside 8 clean shells.
Peel, wash and cut carrots into small pieces. Boil for 25 min in salt water.
Drain and blend them with butter and 60g of Saint Agur®. Keep the purée warm using a double boiler.
Cut the bacon slices in half lengthwise and wrap a half slice around each scallop.
Boil the cream for 3 min in a saucepan. Add 40g of Saint Agur® and some salt and pepper. Mix the sauce.
Pre-heat the broiler.
Sear the scallops for 30 sec on each side in a pan on high heat with olive oil, then add salt and pepper.
Distribute the carrot puree into the 8 shells.
Place 2 scallops in each one then crumble the rest of the Saint Agur® into small pieces on the scallops.
Place the shells on a baking sheet and leave them in the oven for 30 seconds.
Top with Saint Agur® cream sauce and serve.
Treat your guests to a sumptuous Christmas starter with our Saint Agur® and Bacon Scallops recipe.
16 scallops
120g Saint Agur® Blue Cheese
300g carrots
20g butter
8 slices smoked bacon
150ml liquid cream
1 tbsp olive oil
salt, pepper
View Method
Recipe Method
Open the scallops, wash the meat, and set aside 8 clean shells.
Peel, wash and cut carrots into small pieces. Boil for 25 min in salt water.
Drain and blend them with butter and 60g of Saint Agur®. Keep the purée warm using a double boiler.
Cut the bacon slices in half lengthwise and wrap a half slice around each scallop.
Boil the cream for 3 min in a saucepan. Add 40g of Saint Agur® and some salt and pepper. Mix the sauce.
Pre-heat the broiler.
Sear the scallops for 30 sec on each side in a pan on high heat with olive oil, then add salt and pepper.
Distribute the carrot puree into the 8 shells.
Place 2 scallops in each one then crumble the rest of the Saint Agur® into small pieces on the scallops.
Place the shells on a baking sheet and leave them in the oven for 30 seconds.
Top with Saint Agur® cream sauce and serve.
