Shellfish
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Shellfish
Shellfish
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FranceBreton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti and Lobster Coral SauceRichard Coutanceau, Restaurant Richard Coutanceau, France
Richard Coutanceau, Restaurant Richard Coutanceau, FranceBreton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and CinnamonGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceCrab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Crispy ScallopsJean Joho, Everest, United-States
Jean Joho, Everest, United-StatesEtuvée of Cultivated Mussels with OnionPhilippe Rochat, Hôtel de Ville, Switzerland
Philippe Rochat, Hôtel de Ville, SwitzerlandGlazed Oysters Drunk on ChampagnePatrick O'Connell, The Inn at Little Washington, United-States
Patrick O'Connell, The Inn at Little Washington, United-StatesGreat scallops on avocado and summer greens with lime vinaigrette (270.7 Kcal.)Per Hallundbaek, Falsled Kro, Denmark
Per Hallundbaek, Falsled Kro, DenmarkGrilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut VinaigrettePer Hallundbaek, Falsled Kro, Denmark
Per Hallundbaek, Falsled Kro, DenmarkKennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster MayonnaiseJonathan Cartwright, White Barn Inn, United-States
Jonathan Cartwright, White Barn Inn, United-StatesLangoustines with Chili and Sweet Garlic NougatineAlain Dutournier, Carré des Feuillants, France
Alain Dutournier, Carré des Feuillants, FranceLangoustines with Cockles, Mussels, Caviar and "Amandine" PotatoesBernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Bernard Ravet, L'Ermitage Bernard Ravet, SwitzerlandLobster Roasted in Passion Fruit Butter
Francis Delage, La Route des Boucaniers, St-Baths
Lobster Spring RollsJonathan Cartwright, White Barn Inn, United-States
Jonathan Cartwright, White Barn Inn, United-StatesLobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, Québec
Lobster with Vanilla
Alain Senderens
Maine Lobster HashJonathan Cartwright, White Barn Inn, United-States
Jonathan Cartwright, White Barn Inn, United-StatesMalpeque Oysters with Gratinéed Sabayon on Julienned Root VegetablesAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaMarinated Squid with Onion Soup and Parmesan CheesePedro Subijana, Restaurant Akelare, Spain
Pedro Subijana, Restaurant Akelare, SpainMaryland Crabmeat Cannelloni with Leeks and Saffron Scented SauceThomas Henkelmann, Homestead Inn Thomas Henkelmann, United-States
Thomas Henkelmann, Homestead Inn Thomas Henkelmann, United-StatesMélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince JellyAnne Pic, Pic, France
Anne Pic, Pic, FranceOctopus au Jus with Potatoes, Beans and Young AlmondsCarme Ruscalleda, Restaurant Sant Pau, Spain
Carme Ruscalleda, Restaurant Sant Pau, SpainPan Seared Diver Sea Scallops Filled with Lemon Basil Mousseline, Lentil Risotto with Boudin Noir and Pecorino RomanoJames Overbaugh, Château du Sureau, United-States
James Overbaugh, Château du Sureau, United-StatesPan-Roasted Breton Lobster with ApplesJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FrancePan-Roasted Gambas with Dried Herbs and AsparagusJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FrancePan-Seared Langoustines with Tandoori Spices on Carrot Purée with Candied CitrusHélène Darroze, Restaurant Hélène Darroze, France
Hélène Darroze, Restaurant Hélène Darroze, FrancePetit-Gris Snails with Parsley and Tomato FondueJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FrancePickled Oysters with English Cucumber Cappellini and DillThomas Keller, Per Se, United-States
Thomas Keller, Per Se, United-StatesPoached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, Québec
Poêlée of Langoustines and Rice Vermicelli with Foie Gras MayonnaiseJuan Mari Arzak, Restaurant Arzak, Spain
Juan Mari Arzak, Restaurant Arzak, SpainPreparing Live SnailsJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FranceRatte Potatoes, Mushrooms and Artichokes with Belon OystersMichel Rostang, Restaurant Michel Rostang, France
Michel Rostang, Restaurant Michel Rostang, FranceRaw Prawns with Dried Strawberries, Large Olives and BasilCarme Ruscalleda, Restaurant Sant Pau, Spain
Carme Ruscalleda, Restaurant Sant Pau, SpainRoast Langoustines with Cold Richard Coutanceau, Restaurant Richard Coutanceau, France
Richard Coutanceau, Restaurant Richard Coutanceau, FranceRoasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato RavioliPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandSautéed Lobster in AnchoiadeMichel Rostang, Restaurant Michel Rostang, France
Michel Rostang, Restaurant Michel Rostang, FranceSautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley CreamJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FranceScallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard - Le Régence - Plaza Athénée Paris
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth, Toronto
Scallop Sandwiches
Charlie Palmer, Aureole, USA
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec
Scallop Tart with Avocado Purée and Summer Lettuces with Lime VinaigrettePer Hallundbaek, Falsled Kro, Denmark
Per Hallundbaek, Falsled Kro, DenmarkScallops and Wild Rice Risotto with Wild Mushrooms
Christian Denis - Clos St-Denis
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted WalnutsFrédéric Anton, Le Pré Catelan, France
Frédéric Anton, Le Pré Catelan, FranceScallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Scampi in Saffron Batter with Winter SaladJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, GermanySnail Ravioli in Mild Garlic BrothJacques Lameloise, Lameloise, France
Jacques Lameloise, Lameloise, FranceSteamed Dublin Bay Prawn RavioliJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FranceWarm Oysters and Scallops in Broth with Herbed Whipped Cream and Aquitaine CaviarJean-Christophe Ansanay-Alex, Auberge de l'Ile, France
Jean-Christophe Ansanay-Alex, Auberge de l'Ile, FranceWarm Seafood Salad with Nervia Valley Beans, Italian-Style
Alain Ducasse - Louis XV à Monaco
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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