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Herb-Crusted Roasted Scallops and Eggplant Stuffed with Le Fleurmier de Charlevoix and Carmelized Shallots in a Veal Jus Sauce

Herb-Crusted Roasted Scallops and Eggplant Stuffed with Le Fleurmier de Charlevoix and Carmelized Shallots in a Veal Jus Sauce


4 portions

Ingredients

Herb crust

  • 5 g (1 tsp.) fresh Italian (flat-leaf) parsley, chopped
  • 5 g (1 tsp.) fresh tarragon, chopped
  • 5 g (1 tsp.) fresh cilantro, chopped
  • 1 pinch of Fleur de sel
  • 1 pinch of freshly ground pepper

Scallops and eggplants

  • 2 shallots, peeled and finely chopped
  • 30 g (2 tbsp.) unsalted butter
  • 100 g (3 oz) Le Fleurmier de Charlevoix, at room temperature
  • 4 eggplant slices (cut lengthwise) approximately 3 mm (1/8 in) thick
  • 15 ml (1 tbsp.) olive oil
  • Salt and pepper
  • Chopped thyme
  • Chopped rosemary
  • 4 scallops (10/20 c.t.), cut into 6 mm (1/4 inch) slices

Sauce

  • 125 ml (1/2 cup) veal jus
  • 1 g (1 tsp.) butter

Preparation

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Herb crust

  • Mix the ingredients together.

Scallops and eggplants

  • Cook and lightly caramelize the shallots in the unsalted butter over low heat.
  • Mix the cooled caramelized shallots with the room-temperature cheese. Divide this mixture into 4 portions and roll them on a sheet of parchment paper until they are in the shape of 6 mm (1/4 in) cylinders.
  • Drizzle the eggplant slices with olive oil and char them on a grooved grill.
  • Place the eggplants on a baking sheet, season with salt and pepper, and sprinkle with the chopped thyme and rosemary. Bake at 160°F (80°C) for about 10 minutes.
  • Wrap the cheese cylinders with the cooled eggplant slices.
  • Season with salt and pepper and sear the scallops in olive oil in a nonstick pan. Set aside.
  • Sprinkle the tops of the scallops with herb crust mixture.

Sauce

  • Heat, adjust the seasoning and monter au beurre (swirl in chunks of cold unsalted butter, one at a time, whisking until melted).

Presentation

  • Place the stuffed eggplant rolls on plates and pour a dash of sauce across them.
  • Place one scallop on each plate.

You can use this cheese for this recipe

Accompaniments

Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines