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Coquilles St. Jacques Served on a bed of Chanterelles With Le Noble Foam
4 portions
Ingredients
- 2 shallots, chopped
- 10 g (2 tsp.) butter
- 20 ml (4 tsp.) vegetable oil
- 80 to 100 g (3 to 4 oz) chanterelles, brunoised (finely diced)
- 1/2 garlic clove, chopped
- 15 g (1 tbsp.) fresh parsley, chopped
- 12 medium-sized scallops
- 10 g (2 tsp.) butter
- 100 ml (3 oz) white wine
- 250 ml (1 cup) 35% cream
- 200 g (7 oz) Le Noble
- Salt, pepper and sugar
- A pinch of chervil
Preparation
- Brown half of the shallots in the butter and vegetable oil.
- Add the chanterelles and season.
- Add the garlic and parsley. Set aside and keep warm.
- Sear the scallops on both sides in butter in a very hot frying pan. Remove the scallops from the frying pan and set aside.
- Do not remove the fond and brown the rest of the shallots in the same frying pan.
- Add the white wine and cream and reduce the mixture by 2/3.
- Add the cheese and season with salt, pepper and a pinch of sugar. Set the sauce aside and keep warm.
- Bake the scallops and chanterelles at 325°F (165°C) for 4 minutes.
Presentation
- Place 15 g (1tbsp.) of mushrooms in the centre of the plate and place 3 scallops around it.
- Blend the sauce with an electric mixer for a few seconds to make the foam and pour it around the scallops.
- Garnish with a pinch of chervil.
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You can use this cheese for this recipe
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.