RECIPE: Saint-Jacques, Cocos de Paimpol & Bellota ham

you’ll start to find it on the stales : Saint-Jacques, the Autumn ‘hit’, is back ! 

recipe of Grégory Balland, Chef of Cazaudehore la Forestière

For 4 people • Preparation time: 90 min • Difficulty: Medium

400g Iberian Ham of Bellota,
20 large scallops,
2 kg of Cocos de Paimpol,
2 carrots, 1 onion, 2 sprigs of thyme and 1 bay leaf, coarsely cut,
6 cl of extra virgin olive oil,
4 chopped shallots,
10cl of white wine (Sancerre),
4cl of white Port,
1L of poultry base or bouillon cube,
10cl of reduced tomato juice,
Salt, pepper, butter,
1kg of spinach,
4 conchiglioni,
400g ceps,
8 saffron pistils.

• Cook the coco beans in short broth with the carrots, onion, thyme and bay leaf detailed roughly.
  At the end of cooking, keep half of the cooking juices to stir fry the coco.
  Reduce the other half of the cooking juice by adding the saffron, then set aside.
• Take half of the coco beans and mash them, then assemble with the olive oil.
• Sweat the shallots with 200g of Iberian Bellota Ham, deglaze with the white port and the Sancerre then reduce by half.
  Add the whole coco beans and the poultry base, season and let simmer ½ hour.
  At the end of cooking, add the reduced tomato juice.
• Cook the conchiglioni and reserve.
• Sweat the spinach with butter, then drain and set aside.
  Cut 4 scallops and the mushrooms into small pieces and fry them together. Deglaze with saffron reduced coco beans juice and add coco beans, chopped shallots and spinach.
  Mix and rectify the seasoning, then stuff the conchiglioni.

Just before serving, pan the Saint-Jacques in a little butter.
Meanwhile, place the coco beans purée as a ring on your plate.
Then add 4 Saint-Jacques, stuffed conchiglioni, some coco beans and some Bellota chips.
You can serve!

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