Alliance food – wine:

The rosé wine "CHÂTEAU CASTEL DES MAURES" nicely compliments tartar of Saint-Jacques Aioli sauce.

Preparation - 30 minutes; Cooking time is about 1 hour.

For 2 servings: 4 Saint-Jacques * 4 sea snails (whelk) * 2 legs and 2 claws of crab * seasonal vegetables: potatoes, carrots, cauliflower, artichokes, green beans, chickpeas, radishes, beets * black olives * currant or cranberry coulis (optional)

For aïoli sauce (garlic sauce): 10 cloves of garlic * 1 egg yolk * olive oil * salt and pepper.

Peel the garlic cloves and squeeze them. Add the egg yolk and mix well to obtain a nice ointment texture. Slowly pour olive oil while beating with a whisk or fork. Add salt and pepper to taste. Keep the sauce cool.

Cook crab claws in boiling and salted water. As soon as it is ready, cool and remove the flesh. Cook separately the sea snails (whelk) in boiling salted water with the bouquet of herbs from Provence. Cool and remove the snails from their shell.

Rinse and gently scald the scallops. Chop them with a knife. Finely crumble the crab meat (the claws) carefully removing any residual cartilage. Mix these two ingredients and marinate in the olive oil.

Cook the vegetables separately in boiling water. Drain and keep warm.

Serve the tartare with the crab crumbs in the middle of the plates, crab meat and whelk around. Spread the vegetables and decorate with the currant or cranberry sauce.

Present Aioli sauce on a separate serving plate.