Preparation time : 15 minutes and 5 minutes the day before. Cooking time : 8 minutes.
For four persons : 1/2 pound of whites of Saint-Jacques scallops or 1 112 pounds of Saint-Jacques scallops in shells per person. Choose preferably Saint-Jacques scallops from Normandy and ask your butcher or fishmonger to prepare them (open and trim). 1 cup (generous) of dry white wine. 1 1/2 tablespoon of butter and 1/2 cup (scant) of oil 2finely minced shallots and 1 whole shallot per person. Minced fresh parsley. Salt and pepper
The day before mince two shallots and put them in dry white wine. To prepare crystallized shallots, boil unpeeled shallots for half an hour in salted oil. You can prepare shallots in advance. In this case, you will have only to reheat them before serving them. If scallop whites are big enough, cut them with a sharp knife to obtain slices of approximately 0.3 in of thickness. Roll them delicately and slightly in flour. In a big pan (perhaps two), heat both oil and butter. When the oil is hot, lay each scallop white flat and cook each side 2 minutes. Add salt and pepper. At the last moment, sprinkle with the shallots strained from white wine and with minced parsley. Serve very hot, with a hot crystallized shallot.
Pigeon with garlic "en chemise"
Preparation time : 40 minutes. Cooking time : 30 minutes.
For four persons : 1 pigeon of 1 pound per person prepared by your butcher Keep giblets to make the sauce. 1 clove of garlic (preferably new). 1/2 cup of oil. Salt and pepper. Home made or concentrated veal juice.
Separate each head of the clove of garlic and whiten them 5 minutes in boiling water. Take them out of the water and let them cool. Preheat the oven (450 ¡F) for 15 minutes. Put pigeons in a baking dish and baste them with oil. Add salt and pepper and put the dish into, the oven with giblets. Cook each side 5 minutes. Then take the pigeons out and let them rest 10 minutes in a hot serving dish. In the dish in which you have left giblets, fry heads of garlic 5 minutes and when they are well browned, add veal juice. Bring to a boil and remove giblets. Pour the sauce over the pigeons and serve.
Grapefruit with passion fruit
Peel 5 or 6 grapefruit carefully, removing as much membrane as possible. Cut them in quarters, again removing membranes. When quarters are cut, squeeze the heart of fruit to obtain the juice. Cut 6 passion fruit in two and take the seeds out. Mix them with the quarters of grapefruit. Cover with 1 cup of powdered sugar and let fruit marinate for 12 hours in a cool area.
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