150 gr Label Rouge and IGP Tarbais Beans, 20
Coquilles Saint Jacques (scallops), 200 ml virgin olive oil, 4
tomatoes, 3 carrots, 50 gr rolled salt pork, 2 onions, 50 gr
parmesan, salt, pepper, bouquet garni (thyme, bay, celery,
leek), 5 gr flour.
Soak the Tarbais Beans in water for 24 hours. Shell
the scallops but do not clean them. Cook the Beans in fresh
water with a carrot, an onion, bouquet garni, salt and pepper.
Meanwhile, dice remaining carrot and onion, tomatoes and
rolled salt pork and brown the mixture in a frying pan.
Season, add bouquet garni and the beans and barely simmer
on a very low heat for 15 minutes to thicken into a kind of
Mix the powdered parmesan with the flour and sprinkle the
“dust” into a non-stick frying pan.
As it cooks it will form a “lace” which you can shape as you
wish. Turn and cook the other side.
Fry the white parts of the scallop meat in olive oil till
cooked and nicely coloured.
Arrange the beans in the centre of your serving dish and
surround them with the scallops and your “lace”. Encircle with
cooking juice from the beans.