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Tartare of scallops, fleur de sel, and basil dressing with frozen VSOP Cognac

8 December 2012 No Comment

On Cognac.com we found a very interesting recipe combining our favorite shellfish Scallops with our favorite drink, Cognac! 

As the recipe advises to serve frozen Cognac, I suggest to use VSOP Cognac. This Cognac suits best with freezing in our opinion. Enjoy!




Ingredients for 4 persons:

  • 12 large fresh scallops
  • 1 bunch of basil
  • 2 oz. caviar
  • 50 g fennel
  • 2 organic lemons
  • 200 g mache (lamb’s lettuce)
  • 1 tsp fleur de sel  (preferably from ile de ré)
  • Fresh ground pepper
  • 2 tbsp sugar
  • 1 tbsp fine salt
  • 12 cl frozen Cognac  (put in freezer a day in advance)
  • 2 dl extra virgin olive oil
  • chervil


  • Cut the scallops into 1/8-in slices. Remove the peel of the lemons and cook it in boiling water for 5 minutes.
  • Let it cool and cook again 3 times to remove the bitter taste.
  • Then cook over low heat for 1 hour with the sugar, the salt and 1 glass of water. Drain and let it cool.
  • Braise the fennel with a tbsp of olive oil in a tightly covered pan until it falls apart. (About 10 minutes.) Let it cool. For the basil
  • dressing: in a blender, mix together the basil, the juice of both lemons, the olive oil, salt and pepper 5 minutes.
  • Preparation of the plates: Spread the fennel at the bottom of the plates on a bed of mache.
  • Pile the scallops on top, pour the basil dressing and cover with pieces of candied lemon peel.
  • Finish with a dollop of caviar.
  • Add fleur-de-sel, ground pepper and bits of chervil.
  • Serve frozen Cognac in narrow glasses as an accompaniment.
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