Festive scallops: Écume de Barbes, Clémentine de Corse
Easy - 20 Min
- style Type of dish : Dish
- poll Difficulty: Easy
- access_time Preparation time: 20 min
- timer Cooking time: 5 min
- place Region: France
- euro_symbol Cost: €9.99
Recipe suggested by Maison Perrotte. Thank you very much!
Following our Master Classe Fête, we're delighted to share with you the exquisite recipe that set our taste buds on fire and made the stars shine in our plates: Scallops in Barbes Scum, Clementine from Corsica.
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Ingredients
(Serves 4)
- 4 Saint jacques
- 1 jar Corsican clementine 2
- 50g of liquid cream 30% MG
- 1 Corsican clementine
- Chervil sprouts
- Salt and Pepper
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Preparation
- First, open your scallops and separate the nuts from the beards.
- Wash the beards and place in a saucepan with the 250g of liquid cream.
- Bring to the boil and leave to infuse.
- Heat a frying pan and cook the scallops.
- Strain the beard-infused crème fraiche.
- Season with salt and pepper.
- Place a small spoonful of Corsican clementine jam on a deep-bottomed plate.
- Emulsify the cream of barb and place a little of the emulsion around the scallops.
- Zest the Corsican clementine over the top and lift a supreme for decoration.
- Add a few chervil shoots.
- Season with salt and pepper and serve hot.
*The "scallop beard" is a part of the scallop. It is a small string or membrane that is attached to the mollusc muscle and can be removed before cooking.
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9,99 € |
