Ingredients for 4 persons

  • 500gr of St Jacques (frozen without problem)
  • 250 gr mushrooms from paris
  • 1 big handful of small naked shrimps
  • 75gr of butter ½ salt
  • Clotted cream
  • 25cl of mead, ½ dry or dry


  • Thaw ingredients (in milk for scallops)
  • In a hot skillet put 1/3 of the amount of butter
  • Brown quickly (1 to 2 minutes) on each side the walnuts, then reserve them
  • Add 1/3 of the amount of butter
  • Brown the shrimps to get rid of their water
  • Add 1/3 of the amount of butter
  • Add mushrooms (whole or in pieces)
  • Leave to brown together for 5 minutes
  • Pour the mead, when it is hot you can flambé
  • Simmer 5mns
  • Pour the cream
  • When all the content is simmering, add the walnuts for another 5 minutes.
  • You can serve either with white rice or in 1 empty shell that you brown with a little parmesan cheese.

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