Remoulade of Saint Jacques marinated

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.

It was a tradition for Christians in the Medieval Times to wear a scallop shell symbol in their clothing when making the pilgrimage to the shrine of Saint James (Saint Jacques in French) in Santiago de Compostela in Spain. Legend has it that Saint Jacques, who is one of the twelve apostles of Jesus, once rescued a knight covered in scallops. In another version, it is said that the horse of a knight transporting his remains from Jerusalem to Spain fell into a body of water and emerged covered in scallop shells. However absurd the story may be, Saint Jacques or Saint James has been forever associated with the scrumptious seafood.

Remoulade is a popular French condiment similar to tartar sauce and consists of a mayonnaise or aioli base, and is often added with horseradish or capers.In this recipe, celeriac, which is a cross between a parsley and celery, is used to give a distinctive flavor to the mayonnaise. It has a pungent and earthy taste that adds punch to the scallops. To make the presentation real pretty, decorate the scallops and remoulade with some green and purple lettuce as the chef does in the video.