Pétoncles Recipe

Time30m

Serves2

Ail sauvage / Palourde / Gingembre / Levain

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the seafood
Rinse the scallops and clams under cold water to remove any sand or grit. Pat dry with paper towels.
2
Chop the aromatics
Finely chop the wild garlic and ginger.

3
Sauté the aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped wild garlic and ginger and sauté for about 2-3 minutes until fragrant.
4
Cook the seafood
Add the scallops and clams to the skillet. Cook for 5-7 minutes, stirring occasionally, until the clams open and the scallops are opaque and cooked through.
5
Add sourdough starter
Stir in the sourdough starter and season with salt and black pepper. Cook for an additional 2 minutes to combine flavors.

6
Plate and serve
Transfer the seafood mixture to a serving dish and enjoy warm, garnished with additional wild garlic if desired.