Crispy fleur de st jacques with lime

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • Frozen fruit purée 100% : Lime - 10 g
    • Scallops - 60 g
    • Meaux mustard - 10 g
    • Shallot - 20 g
    • Salt and pepper - QS
    • Olive oil - 20g

    Finely chop up the scallops using a knife. Add the olive oil, lime puree, incredibly finely cut shallot as well as coarse-grained mustard.

    Whip up a little and season with salt, pepper. Put into an icing bag then place inhalf-moon shaped moulds of 2.5cm in diameter.

    Set aside in the refrigerator and serve very chilled upon request.


    In this step

    Frozen fruit purées

    Spread creamy butter on a slice of crustless white bread, then flatten with a roller between two sheets of plastic.

    Using a flower-shaped biscuit cutter of your choice, cut out the pieces of white bread and cook in the oven at 150°C. Set aside for a week at the most.

    Depending on your needs, lay a half-moon of scallop tartar in the middle of the flower,pepper (with mill) right before serving.

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