🦪🧄Scallops and garlic confit toast French cereal sourdough bread 5 scallops (Saint Jacques) 1 garlic head Baby spinach Piquillo pepper Olive oil Salt, black pepper Piment d'Espelette Rosemary, bay leaf, parsley, chervil Peel the garlic gloves and put them in a pot with olive oil, rosemary and bay leaf, salt and pepper. Put in the oven at 120°C for 1 hour until tender, well confit. Sear the scallops in a hot pan with olive oil, add the gonads (the orange part of the scallop) and butter. Return the scallops when there is a golden sear, add shallots and parsley. Baste them with the foaming butter. Use the cooked gonads to make a sauce, mixing them with the shallots, piquillos, piment d'Espelette and some olive oil. Season with salt and black pepper. Cut a nice slice of bread, spread some coflit garlic cloves, put some fresh baby spinach leaves and add the scallops. Add the sauce, some piquillo peppers slices and chervil to finish. #scallops #seafood #foodporn #foodie #food #foodphotography #foodstagram #instafood #dinner #delicious #yummy #seafoodlover #foodblogger #foodlover #homecooking #scallop #shellfish #chef #toast #tartine #bread #frenchbread #ail #ailconfit #tartine #garlic #garlicconfit #saintjacques #fruitsdemer #ASMR