Traditional regional recipes of the riviera

Skewers of Saint-Jacques and chorizo ​​served with their vegetables (Plat)

skewers of saint-jacques and chorizo ​​served with their vegetables


4 People

- Twenty-Jacques scallops
- 8 large slices of chorizo ​​chopped fine
- 500 g rutabaga (swede)
- 500 g turnips
- 150 g black olives
- 100 g shallots
- 1 sprig rosemary 1 bay leaf
- Olive oil
- Fleur de sel
- Peaks of wood

Recipe provided by :

Skewers of saint-jacques and chorizo ​​served with their vegetables

Peel the turnips and cabbage-turnips and cut them into pieces.
Peel shallots and cut them into 4.
In a large heavy boiler, cook shallots in oil and salt to your convenience. Add vegetables and cook over high heat a few minutes while stirring.
Then cover with water to 1/3 the height of the vegetables and add the rosemary and bay leaf. Once the water boils, reduce heat and simmer, covered, 45 minutes.
Then add the olives and cook another 15 minutes.
Preheat your oven up to 180°C.
Cut into 4 slices of chorizo​​, you can also cut into two shells St Jacques.
Alternate chorizo ​​and St Jacques on the peak and drop the wooden skewers in a baking dish.
Spray them lightly with oil and bake in oven for about 5 minutes.

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