Nuts of scallop in shell, chickpea purée and lobster vinaigrette

Nuts of scallop in shell, chickpea purée and lobster vinaigrette

4 persons
45 minutes
60 minutes
Olive oil or Olives used : Nyons PDO

Tips and tricks

The subtle olive oil is soft, mainly characterised by fruits (dried, ripe, red fruits) or flowers aromas and vegetable notes.
You can choose : Nyons PDO, Nice PDO, olive oil from Lucques, Cailletier, Tanche, Grossane variety …


  • 16 pieces of scallops (that is 4 nuts per person)
  • 500 gr chickpeas
  • 3 gr “4 spices” mixture
  • 2 gr crystallized dates
  • Salt and pepper
  • 20 cl subtle olive oil
  • cloves of garlic
  • 150 gr coarse salt and entire spices to decorate the plate
  • 1 L poultry broth
  • 1 lemon juice
  • Aromatic side dish (Carrot, onion, leek, thyme, laurel)
  • 4 sticks of chervill
  • Lobster vinaigrette
  • 3 head of lobsters (inside and coral)
  • 2 onions
  • 1 clove of garlic
  • 2 carrots
  • 1 stick of celery
  • 1 tomato
  • parsley / tarragon
  • 10 cl Cognac
  • 1 L white wine
  • 10 cl veal broth
  • Open scallops, take the “nuts” out, trim them and dip in freezing water during some minutes in order to tighten them.

  • Leave them aside in kitchen foil. Keep cleaned and empty shells.


  • The day before, soak chickpeas in cold water.

  • Cook them into poultry broth with aromatic ingredients.

  • Drain them, leave broth aside.

  • Mix chickpeas in food processor with 2 cloves of garlic.

  • Add a litlle of broth until getting the expected consistency, lemon juice and beat with olive oil.

  • Add small cubes of crystallized dates. Rectify seasoning.

    Lobster vinaigrette

  • Brown tomato, onion, carrot, garlic, celery, parsley, tarragon with a bit of olive oil, then add crushed carcasses of lobsters. Brown it well.

  • Flambé it with 10 cl cognac, then moisten with ½ L white wine.

  • Reduce for 10 mn, then moisten at ingredients-high.

  • Reduce for about 1h to medium heat.

  • Strain by using a muslin strainer without pressing. If necessary, reduce again to strenghten the flavour.

  • Add up to 2/3 of lobster juice 1/3 of veal juice and 2 cl olive oil.


  • Garnish the middle of the plate with handful coarse salt and some mixed spices. Put on coarse salt 2 nuts of scallops, full in each of them of a hot table spoon chickpeas purée; put one to two roasted nuts of scallops in each shell.

  • Pour a teaspoon lobster vinaigrette on the verge of each shell. Decorate shells with stiks of fresh chervil. Savour.

Ms Pic, Restaurant Pic in Valence

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