To start your New Year’s Eve dinner with sweetness and indulgence, try our recipe for Saint-Jacques sweet potato verrines. A dish that will delight all your guests.
Verrine of Sweet Potato with Scallops Recipes
To start your New Year's Eve dinner with sweetness and indulgence, try our recipe for Saint-Jacques sweet potato verrines. A dish that will delight all your guests.
- 1 Yam
- 2 c soup Whole thick fresh cream
- 6 Scallops with coral
- 4 slices Gingerbread
- 25 g Half-salt butter
- Salt and pepper from the mill
Start this recipe for scallop verrines by peeling and cutting the sweet potato into cubes. Immerse them in a pan of boiling salted water for 20 min. Drain and mix them with the cream, adjust the seasoning.
Clean the scallops under a stream of fresh water and pat them dry with a paper towel. Sauté them in a pan with 10 g of butter, pepper.
In parallel, crumble the gingerbread and toast it in a pan with the rest of the butter so that it is nicely golden and crisp.
Place the sweet potato puree in the bottom of 6 verrines. Add a scallop and sprinkle with gingerbread croutons. Serve immediately.