Recipe: Roast Scallops with Cep

Name: Roast Scallops with Cep
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: Recipe for 4 people :; 12 Scallops with their shells; 10.5 oz (300g) Sautéed cep and cut in dices; 2 tbs Olive oil; 12 slices of pancetta; 0.8 cup (20cl) veal jus; Some chivesSalt and pepper

By chef patrick Asfaux 5/5 (6 reviews)

Recipe Roast Scallops with Cep - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Sweet scallop flesh, crispy roasted bacon, veal stock coating the palate. Get the pan searing right and respect the ceps as a true partner, not just a side dish.

Ingredients for 4 servings

Adjust for

servings

Recipe for 4 people :

12 Scallops with their shells
10.5 oz (300g) Sautéed cep and cut in dices
2 tbs Olive oil
12 slices of pancetta
0.8 cup (20cl) veal jus

Some chivesSalt and pepper

Step-by-step directions

1 Take 4 plates and make 3 small moles of sea salt and sit 3 scallop shells on the top of them.

2 Heat up a non-stick pan and start cooking your pancetta until crispy. Set aside on a sheet of kitchen paper.

3 Heat up the olive oil in the same pan and carefully cook your scallops for a 1 1/2 minute on each sides. Then, season with salt and freshly ground pepper. Then, place them in the oven at 80'C (176'F).

4 Pour the veal jus into the pan where you cooked the scallops after removing the excess fat. Bring to the boil and strain through a fine sieve.

5 Pan fried your cep mushrooms. Add some chopped herbs and set aside in the oven.

Arrangements

Place, a roast scallop in each shell. Then, carefully and nicely place some mushrooms around them and spoon some of the veal jus all around. Finish with a piece of crispy pancetta on the top of the scallops.

A chef's advice

Scallops in a hot pan, that's a three-minute game. Mistake number one: overcooking them until they turn rubbery. Here you sear them just 90 seconds per side in nearly smoking oil, then hold at 80°C in a warm oven. Deglaze the pan with veal stock, reduce lightly, strain through fine mesh. Ceps stay tender when cooked separately, bacon stays crispy. Early autumn, when scallops open for the season, is when your fishmonger will have the freshest.