gratinated scallops Ingredients: coarse salt - 1 tablespoon of - flour - 1 small pot of - crème fraîche - (20cl) 1 onion - fine salt, pepper 150 g of - butter - 8 scallops - 125 g of - button mushrooms - 1 egg - 1 glass of - dry white wine - 1 bouquet garni with breadcrumbs.
Utensils：
- 1 gratin dish- oven dishes 1 saucepan- pots and pans 1 1 oven- ovens 1 kitchen scale- scales
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Prepare a short-broth with 2 glasses of water, the bouquet, the chopped onion, coarse salt and pepper. Once boiling, add the wine and poach nuts and coral for 3 minutes.
Phase 2
Drain them and reserve them. Let the stock reduce for 5 minutes while you slice the mushrooms. Gently sauté them in 30 g of butter.
Phase 3
Add the coral and walnuts, brown for a few moments, add salt and pepper, cover and keep warm.
Phase 4
Heat 50 g of butter, add the flour, mix and add the filtered court-bouillon. Leave to simmer while turning, to obtain a velvety sauce.
Phase 5
Beat the egg yolk with the crème fraîche, add this mixture to the velouté sauce (off the heat so that the egg yolk does not cook).
Phase 6
Garnish the shells with the nuts, coral and mushrooms.
Phase 7
Cover with velouté. Sprinkle with a littleof breadcrumbs.
Phase 8
Drizzle with the remaining melted butter.
Phase 9
Brown for 10 minutes in a hot oven (thermostat 7-8/220°C).
Utensils：
- 1 gratin dish- oven dishes 1 saucepan- pots and pans 1 1 oven- ovens 1 kitchen scale- scales
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Prepare a short-broth with 2 glasses of water, the bouquet, the chopped onion, coarse salt and pepper. Once boiling, add the wine and poach nuts and coral for 3 minutes.
Phase 2
Drain them and reserve them. Let the stock reduce for 5 minutes while you slice the mushrooms. Gently sauté them in 30 g of butter.
Phase 3
Add the coral and walnuts, brown for a few moments, add salt and pepper, cover and keep warm.
Phase 4
Heat 50 g of butter, add the flour, mix and add the filtered court-bouillon. Leave to simmer while turning, to obtain a velvety sauce.
Phase 5
Beat the egg yolk with the crème fraîche, add this mixture to the velouté sauce (off the heat so that the egg yolk does not cook).
Phase 6
Garnish the shells with the nuts, coral and mushrooms.
Phase 7
Cover with velouté. Sprinkle with a littleof breadcrumbs.
Phase 8
Drizzle with the remaining melted butter.
Phase 9
Brown for 10 minutes in a hot oven (thermostat 7-8/220°C).