Saint-Jacques shells
with Savagnin wine Ingredients for 4 people:
12 beautiful scallops whole of Brittany.
3 carrots, a Purple Onion bitten nail of clove.
40 cl of Savagnin traditional
40cl of boiled milk.
Bouquet garni.
1 bowl of remoulade to the yellow wine vinegar sauce.

Recipe:
Open the shells, empty, wash them carefully and prepare the nuts and coral.
Drain everything.
Prepare swimming with 2 l of water, wine, milk, studded onion, carrot and bouquet garni.
Put the shells in boiling swimming and to leave 5 minutes then drain.
Serve them warm with a bit of swimming and accompanied by * sauce remoulade. * Mayonnaise Vin Jaune, mixed with capers chopped, vinegar pickles cut into small slices, puree anchovy and herb.
Serve with boiled potatoes and a Savagnin kinda cool natural accompaniment.