Coquilles St Jacques snackées, chou romanesco et céleri au parmesan

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Coquilles St Jacques snackées, chou romanesco et céleri au parmesan. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Coquilles St Jacques snackées, chou romanesco et céleri au parmesan is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Coquilles St Jacques snackées, chou romanesco et céleri au parmesan using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Coquilles St Jacques snackées, chou romanesco et céleri au parmesan:

1. 10 coquilles Saint Jacques fraîches
2. 200 gr chou romanesco
3. 200 gr céleri rave coupées en frites
4. 1 berlingot bouquet garni de chez Max Daumin
5. 30 gr parmesan fraîchement râpé
6. 1 belle pincée de poivre sauvage Voatsiperifery de Madagascar de chez Max Daumin
7. Fleur de sel
8. Sel au céleri
9. 2 cuillères à soupe d’huile d’olive

Instructions to make to make Coquilles St Jacques snackées, chou romanesco et céleri au parmesan

1. Nettoyer les coquilles St Jacques sans les laver, seulement les essuyer. Réserver.
2. Eplucher, nettoyer et couper le chou romanesco et le céleri-rave. Les déposer dans le panier vapeur (d’un côté le chou, de l’autre le céleri).
3. Ajouter 1.5 litre d’eau dans le bol inox et le bouquet garni. Positionner le panier vapeur, fermer avec le couvercle antiprojection et programmer 25/30 minutes de cuisson en mélange 3 à 110° C.
4. Vérifier la cuisson, les légumes doivent être al dente.
5. Conserver le chou romanesco au chaud dans le panier vapeur.
6. Bien égoutter les bâtonnets de céleri puis les faire revenir dans une poêle, sur feu vif, avec une cuillère à soupe d’huile d’olive.
7. Ajouter le parmesan râpée et faire colorer une dizaine de minutes en remuant régulièrement.
8. Ajouter un peu de sel au céleri et bien poivrer.
9. A dernier moment, faire chauffer une cuillère à soupe d’huile d’olive dans une poêle et snacker les coquilles Saint Jacques quelques minutes sur chaque face.
10. Préparer les assiettes : disposer 5 coquilles St Jacques, quelques bouquets de chou romanesco et les frites de céleri au parmesan. Parsemer les coquilles d’une pincée de fleur de sel. Saupoudrer les choux de sel au céleri et éventuellement d’une cuillère à café d’huile de noisette ou d’une noisette de beurre frais.
11. Servir aussitôt.

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So that's going to wrap it up for this exceptional food Recipe of Ultimate Coquilles St Jacques snackées, chou romanesco et céleri au parmesan. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!