Coquilles Saint-Jacques, translated to Saint James Scallops, is one of the most popular ways to prepare scallops, which traditionally is a mixture of butter, cream, parmesan, and mushroom, baked in the shell. This recipe makes use of a rich and creamy remoulade to serve the scallops instead of the shells. The scallops are marinated in olive oil, lemon and rock salt for twenty four hours. This recipe is a much healthier version than the traditional Saint-Jacques recipe and can take the place of a salad since it is cool and refreshing. Serve this with a nice white wine or a glass of Beaujolais rouge for a highly satisfying gourmet meal. Get recipes for fish here.

Ingredients
16 scallops
3 tablespoons olive oil
2 lemons, Guerande salt
3 1/2 oz. corn salad leaves
1 lola rosa lettuce head
1 celery stalk
1 tablespoon balsamic vinegar
2 tips of dried green loberster powder (made from the green part of the lobster)
mayonnaise
1
Juice some lemon. Mix with some olive oil and salt.Next, thinly slice scallops thenmarinade into the mixture for 24 hours.

Makea julienne by mixing some shredded or thin strips of celeriac, lemon juice and mayonnaise. Place a round mold on a serving plate then fill with the celeriac julienne. Press the julienne lightly to flatten and compress.

Place the scallops around the top of the julienne.Set each tooverlap the ones behind them. Sprinkle the scallops with saltthenlobster powder.Season the lolarosaand corn salad leaveswith olive oil. Place it them in the middle of the dish consecutively. Remove the mold.

Mix some olive oil and balsamic vinegar.Drizzlethe mixture around the dish. There you are,remoulade of scallops with balsamic vinegar ready to serve. Bon appétit!