4 saint jacques scallops without coral per person - half a bunch of fresh or coriander or chervil - 50 g of sweet butter - salt and pepper.
If you like a lemony taste, deglaze with a bit of lemon into the butter at the end (after removing the scallops) and serve.
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Duck confit is a Southwestern speciality that can be enjoyed all year round thanks to homemade preserves. It is an easy to cook recipe which required very few ingredients.
A recipe inspired from Alain Ducasse recipes