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Caramelized scallop cassolette with mushrooms, nantais butter sauce with fresh chives, bread tuile |

Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

In a nice little casserole, beautifully caramelized scallops on a bed of wild mushrooms. Drizzled with a rich nantais butter and fresh herb sauce.

Note

You can use any fish or seafood for a recipe like this, feel free to experiment!

Ingredients

Recipe for 4 servings / 12 tapas

Scallops

8 Unit(s)

Scallops u15

Wild mushrooms

125 Gr

Button mushrooms

1 Large

Portobello mushroom

125 Gr

Oyster mushroom

2 Clove(s)

Chopped garlic

6 Sprig(s)

Chives

Nantais butter sauce

2 Unit(s)

Chopped shallot

100 Ml

White balsamic vinegar

100 Ml

White wine

150 Ml

35% cooking cream

1 Tsp

Fish fumet stock base

Bread tuile

160 Gr

Water

60 Gr

Olive oil

20 Gr

Flour

1 Pinch(es)

Salt

Butter
Salt and pepper
Vegetable oil

Preparation time: 40 min

Preheat your Oven at 375 °F

Scallops

Make sure to remove the nerve from each of the scallops. It gets very chewy once cooked.

In a hot skillet with a knob of butter and a drizzle of vegetable oil, sear the scallops on the side you salted with fleur de sel. Make sure to get a nice caramelization and then transfer them to a baking sheet or pan.

Place in the oven for 3-4 minutes before serving.
Wild mushrooms

Clean the mushrooms and then slice them.

In a hot skillet with vegetable oil and butter, cook the mushrooms with a bit of salt and pepper.

Once the liquid has evaporated, the mushrooms will become a nice golden color.

Add the minced garlic and make sure the seasoning is ok.

Remove from the heat and add the chives.
Nantais butter sauce

Sweat the shallots with a knob of butter. Deglaze with white wine and add the balsamic vinegar and then reduce until almost dry. Add the cream and then bring to a boil and add the fish stock. Season to taste. Be careful if using prepared fish stock as it can be quite salty sometimes.
Bread tuile

Place all the ingredients in a bowl and blend using a hand blender (giraffe).

Strain into a pipette.

Heat a non-stick frying pan. Pour the equivalent of two tablespoons into the center of the pan and allow the liquid to evaporate.

Once the tile has solidified, remove it with a plastic spatula and place on absorbent paper.
Plating

In an individual bowl, small skillet or serving dish of your choice, place the mushrooms at the bottom. Next, place a scallop with the caramelized side up and drizzle generously with the sauce.

Garnish with a bit of finely sliced chives.