Recipe. Chef David Gallienne cooks scallops from the Saint-Sauveur market in Caen

Once spring arrives, it is soon the end of the scallop season in Normandy. So in our new issue of Le Goût des Rencontres Normandes, chef David Gallienne puts this exceptional product at the heart of a completely surprising land and sea dish…

This week the starred chef David Gallienne leaves his kitchens Feather Garden of Giverny to go to Caen in order to meetIsabellaa food blogger and wife of a former chef like David.

This Norman shares a common passion with our chef, that of going to the markets. Besides, they have an appointment both on the Saint-Sauveur square market to show us all the aisles.

This not-to-be-missed weekend market brings together a hundred traders and among them, many local producers. And with Isabelle as a guide, our chef couldn’t have dreamed of better, she knows everyone here (or almost)! And as you will see in this episode, the history of this market has been very rich over the centuries.

The duo’s basket fills up a little more with good products with each stall visited. Isabelle introduces David to the producers who make the richness of the Normandy terroir, including a certain “Standouille“, authentic character of this Caen market. As his nickname suggests, Antoine, whose real name is, smokes andouilles and filets mignons. A real delight!

Once their basket is full, our duo crosses the city of Caen to reach the kitchen of Isabelle’s apartment located in the Saint-Jean district near the prairie.

Once the apron is on, it’s time for the recipe of the day concocted with four hands: a land and sea scallop platter of which here is list of ingredients required :

  • 2 balls of celery
  • 10 cl of vegetable milk
  • 1 half lemon
  • 18 scallops
  • 1 half smoked filet mignon
  • 20 g unsalted butter
  • 125 g raw cream

First step of our recipe: collect the scallops. To do so, nothing could be simpler, just follow the advice of our chef in the video below before rinsing and refrigerating these nuts.

video length: 01min 14

The technique of opening and decorticating scallops by David Gallienne

©The taste of Normandy encounters

Then you must infuse the filet mignon, previously cut into strips, in the cream.

Add to this preparation the vegetable milk and the coral of the scallops then mix everything and filter.

Peel the celery balls and use the cookie cutter before steaming them for 20 minutes.

The time has come to cook the scallops in butter in a frying pan. You have to seize them and remove them from the heat as soon as they are colored.

We finally move on to the dressing with, in order from bottom to top, the celery, the scallops and at the top the filet mignon and coral sauce.

Enjoy your lunch !

Broadcast: Saturday March 26 at 11:30 a.m.

In the style of meetings this week, David Gallienne offers you an immersion in the heart of the market. The Taste of Norman Meetings is Saturday March 26 at 11:30 a.m. on France 3 Normandy or in replay on

Directed by: Fodil Chabbi

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