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Scallop Normandy Lasagna

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Scallop Normandy Lasagna for 4 people:

  1. 12 large French scallops, each cut into quarters
  2. A package of dry lasagna sheets
  3. 150g of small brown Paris mushrooms, cleaned and cut into quarters
  4. 1 finely chopped shallot
  5. 20g of salted butter
  6. 10 cl of 30% fat liquid cream
  7. 8 cl of farmhouse cider
  8. 1 egg beaten in an omelette with 6 cl of liquid cream
  9. Salt and freshly ground pepper
Scallop Normandy Lasagna
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1- In a saucepan, melt the butter, then "sweat" the shallot and mushrooms. Season with salt and pepper and let them cook for five minutes.

2- Add the scallops, cider, and liquid cream. Season again and cook for eight minutes. Drain the scallops and mushrooms, then pour the liquid back into the saucepan and let it reduce by half.

3- Preheat your oven to 180°C (th6).

4- In an oven-safe dish, start with a layer of lasagna sheets, then spread half of the scallop and mushroom mixture. Drizzle with a ladle of the cooking liquid, then add another layer of lasagna sheets and spread the remaining mixture. Pour the cooking liquid over it, then cover with a final layer of lasagna sheets and pour the egg and cream mixture on top.

5- Bake in the middle of the oven for 35 minutes. After this time, turn off your oven and let it rest in the oven for another 15 minutes.
credits photo : ©chef patrick-A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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