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Scallop and Mushroom Parmentiere

From the one star french chef Patrick Asfaux

Scallop and Mushroom Parmentiere
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4.7/5 (3 votes)
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Cooking time :
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For 4 guests
  1. 8 large scallops
  2. 500 gr "traditional" mashed potatoes
  3. 1 garlic clove
  4. 2 tablespoons olive oil
  5. 200 g of boletus muchrooms, diced


Make some mashed potatoes the way you usually make them, while reducing the quantity of milk and butter added to them.
Add 1 large tablespoon of olive oil and the garlic clove, degermed and finely chopped. Keep hot (in an oven turned on at a temperature of 175°F or 80°C).
Dice the scallops and sauté them in a frying pan with the remaining olive oil for 30 seconds. Season with salt and pepper and set aside in a warm place.
Use the same frying pan (do not clean it) to reheat the sauteed mushrooms.
In a large oven dish place a layer of mashed potatoes. Alter nate with layers of mushrooms and scallops, finishing off with a layer of mashed potatoes.
You may decorate the surface of the dish using a spatula. Sprinkle the top with golden bread crumbs. Add a dash of olive oil and put it in the oven to brown at 400°F (210°C) for 10 minutes.

A true wonder !!!
credits photo : © Jacques Palut - PHOTOLIA