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u10 scallop, tapioca with pear juice, reduction of shallots with cream

Appetizers, Fish, Seafood & Shellfish, Vegetables and Fruits

A dish full of flavor, with a nice contrast of freshness, crunch and creaminess.


Recipe for 4 persons

Pear juice

625 Gr
1 Liter(s)
8 Gr
Lemon juice

Pear gel

150 Ml
Pear juice
3 Leaf(ves)


150 Ml
25 Gr
75 Ml
Pear juice
1 Pinch(es)

Shallot cream

100 Ml
35% cooking cream
3 Unit(s)
Chopped shallot
4 Ml
Xérès vinegar
4 Ml
Apple cider vinegar


4 Unit(s)
Giant scallop (u10)


1 Unit(s)
Anjou pear
4 Pinch(es)
Sunflower sprout
  • Butter
  • Vegetable oil
  • Salt and pepper

Preparation time: 45.00 min

Preheat your Four at 400.00 °F

  • Preparation

    Peel and mince the shallots.  Peel the pears and cut them into quarters.  Set the pears aside in cold water with lemon juice so they don't oxydize.

    Rehydrate the gelatin sheets in cold water.  Once rehydrated, queeze out the excess water before using.

    Remove the nerve from the scallops or it will be quite chewy once cooked.

  • Pear juice

    Pass the pears with some lemon juice in a juicer.  Bring the juice to a boil and from time to time skim the surface to remvoe impurities.

  • Pear gel

    Bring the pear juice to a boil and add the gelatin.  Mix well to dissolve.  Transfer the mixture to the right sized mold or dish and set aside in the fridge to let set.  Minimum 2 hours,

    All that is left is to cut nice cubes.

  • Tapioca

    In a sauce pot bring salted water to a boil.  Add the tapioca and cook for roughly 5 minutes.  Strain and combine with pear juice in a bowl and transfer to the fridge, stirring occasionaly.

  • Shallot cream

    In a sauce pot on medium heat, sweat the shallot with a knob of butter.  After roughly 2 minutes, deglaze with the vinegar and let reduce until almost compltely evaporated.  Add the cream, season to taste with salt and pepper and set aside.  Keep warm.

  • Scallops

    In a hot skillet with vegetable oil or canola oil, sear the scallops for roughly 1 minute on each side and then finish cooking them in the oven for 3 minutes.  Season with salt and pepper.

  • Plating

    On a deep plate or sumbrero style plate, place the scallops first.  Place a nice spoon of tapioca falling off one side of the scallops.  Place the pear cubes here and there.  Drizzle with the shallot cream.

    Garnish with a pear julliene that you cut at the last minute.  Add one crack of black pepper.

For gelatin, you will get the best result in terms of the gelifying power you added to the juice by making it the day before.  Sometimes after 2 hours it seems alright but the next day it become too hard.

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