King scallops with French Sorrel Sauce
From the one star french chef Patrick Asfaux
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Cooking time :
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and buckwheat noddles.
King scallops and French sorrel sauce ; recipe from the "A Sousceyrac Restaurant"*, for 4 people
King scallops and French sorrel sauce ; recipe from the "A Sousceyrac Restaurant"*, for 4 people
- 16 King scallops
- 500g Fresh French sorrel
- 4 large crêpes bretonnes au blé noir (ou sarrasin)
- 2 dl double cream
- some olive oil
- fine rock sea salt, known as "fleur de sel"
- Freshly ground pepper
Progression
This king scallops recipe is quite simple, all is in the following of the timing of the recipe.
1) Half an hour before serving your meal, start your oven at 150'C (302'F).
2) Roll your pancake and cut them in slices the width of tagliatelle. Place these "noddle" flat on a baking tray and place them in the oven for 12 minutes.
3) Meanwhile, heat up 2 tablespoons of olive oil in a non-stick frying pan. When the pan is slightly smoking, carefully put your scallops to cook in the pan. Turn them over after a minute and allow to cook for another minute. Season well with salt and pepper.
4) Set your scallops aside and keep them at room temperature.
5) In the same frying pan, dry of the excess oil, bring the cream to the boil and cook the French sorrel, firstly trimmed and shredded, in it. Season with some pepper. Take the sorrel cream off the heat after two minutes of boiling.
6) Take the pancake "tagliatelle" out of the oven and season them with some table salt and pepper.
At the last minute, heat up your scallops and buckwheat pancakes "tagliatelle" in the oven set at 200'C (392'F) for 3 minutes. Heat up the sorrel cream that you have finely blitzed with a blender.
Arrangements
Place 4 scallops on each hot plates. Coat each scallops with a spoon of sauce. At the centre, place some buckwheat pancakes "tagliatelle" and finish with few grains of "fleur de sel" on the top of each scallops.
* " A Sousceyrac" is my restaurant which is a one Michelin star and in our Family since 50 years.
1) Half an hour before serving your meal, start your oven at 150'C (302'F).
2) Roll your pancake and cut them in slices the width of tagliatelle. Place these "noddle" flat on a baking tray and place them in the oven for 12 minutes.
3) Meanwhile, heat up 2 tablespoons of olive oil in a non-stick frying pan. When the pan is slightly smoking, carefully put your scallops to cook in the pan. Turn them over after a minute and allow to cook for another minute. Season well with salt and pepper.
4) Set your scallops aside and keep them at room temperature.
5) In the same frying pan, dry of the excess oil, bring the cream to the boil and cook the French sorrel, firstly trimmed and shredded, in it. Season with some pepper. Take the sorrel cream off the heat after two minutes of boiling.
6) Take the pancake "tagliatelle" out of the oven and season them with some table salt and pepper.
At the last minute, heat up your scallops and buckwheat pancakes "tagliatelle" in the oven set at 200'C (392'F) for 3 minutes. Heat up the sorrel cream that you have finely blitzed with a blender.
Arrangements
Place 4 scallops on each hot plates. Coat each scallops with a spoon of sauce. At the centre, place some buckwheat pancakes "tagliatelle" and finish with few grains of "fleur de sel" on the top of each scallops.
* " A Sousceyrac" is my restaurant which is a one Michelin star and in our Family since 50 years.
credits photo : Patrick.Asfaux© A.F.Touch
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