Noix de Saint Jacques (scallops) with Yuzu butter, served with Butternut squash and nutmeg mousse

Serves 4


2 shallots

1 Butternut weight 1 kilo

20 cl of milk

30 cl chicken stock

Olive oil

Salt and Pepper

1 teaspoon of sugar

1 Nutmeg nut or flower

16 coquilles saint jacques

Yuzu Fruit

Yuzu Fruit

For the Mousse

Skin the butternut and cut into cubes

Peel the shallots and chop finely, before frying gently without colouring in a little olive oil.

Add the butternut cubes, the sugar, the salt, the pepper, and fry without colouring

Cover with milk and the stock, and add the nutmeg flowers.

Cook for twenty minutes.

Mix/blend together to required consistency and check the seasoning

If you don’t have nutmeg flowers add grated nutmeg at this point.


Clean and keep only the central heart of the Saint Jacques

Add some Yuzu butter (butter infused with the Yuzu fruit)  to a pan and heat until hot. Fry the coquilles Saint Jacques one minute on either side.

Taking a small bowl, line the base with the mousse and then arrange the coquilles saint jacques on top.

Claudia’s Kitchen – contact

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