St jacques scallops crumble with a citronella sauce


Recipe preparation
  • Prepare the crumble paste: mix with a fork the softened butter, Tipiak Breadcrumbs and the flour. Cook for 20 minutes in the oven to 180°C (gas mark 4). It has to be browned
  • Chop the onion, cook it in a pan with 20 ml of oil but do not brown it. Add the ginger powder and the coconut milk
  • Cook on a low heat for 3 to 4 minutes until the mix gets soft. If necessary you can add a little water during the cooking
  • Mix the sauce with a knob of butter, saffron and turmeric. Add salt, pepper and a bit of citronella
  • Brown the scallops in a pan on each side with the rest of oil and a bit of butter. Add salt and pepper
  • Put in a dish or in individual glasses the ginger/coconut sauce, then the diced scallops. Cover with the crumble paste


  • You can serve this dish either hot or cold.
  • If you wish, you could add citronella cuttings.


  • 100 g of Tipiak Breadcrumbs
  • 60 g of flour
  • 60 g of softened butter
  • 1/2 onion
  • 30 ml of peanut oil
  • 4 teaspoons of ginger powder
  • 250 ml of coconut milk
  • 1 knob of butter
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of saffron
  • Salt, pepper
  • 12 St Jacques scallops
  • Citronella

Used in the recipe

Products used

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