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Coquilles St. Jacques Served on a bed of Chanterelles With Le Noble Foam

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

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  • 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.

You can use this cheese for this recipe

Noble (Le) Noble (Le)

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Accompaniments

Aromatic and mellow

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.

See wines