Scallops recipe from our chef

Scallops recipe from our chef

Ingredients for the leeks compotee for 4 people :

  • 2 leeks
  • 150ml of cooking cream
  • 20g of salt
  • 8g of pepper
  • 1 tea spoon of mustard
  • balsamic vinegar (selon votre goût)
  • 1 tea spoon of whisky
  • 2 spoon of honey
  • 50g of butter

Preparation :

  1. Mince and wash the leeks
  2. In a hot pan, add butter, leeks, salt and pepper
  3. Let it cook over high heat 2min 
  4. Add the whisky and flame 
  5. Add the cream, honey, mustard and let it cook over low heat for 3-4min

Ingredients for scallop :

  • 20g of butter
  • 15g of salt
  • 6g of pepper
  • 30g of honey
  • 1 spoon of yuzu juice or green lemon juice

Preparation : 

  1. Melt the butter in a hot pan
  2. Grilled the scallops for 1-2min on each side
  3. Deglaze with yuzu
  4. Incorporate the honey and brush the scallops
  5. Add salt and pepper

Beautifull and simple plating

  1. In a soup plate add the leeks compotee
  2. Add 3 scallops on the top
  3. Add fried leeks in the center
  4. Lay out around drops of balsamic vinegar
  5. Put delicately an edible flower on the top
  6. Enjoy !

Cup plating

  1. Add the leeks compotee
  2. Add delicately the scallops on the top
  3. Lay out drops of mashed carrots and balsamic vinegar aroud the scallops
  4. Add spinach leaves vertically between the scallops
  5. Spread thin slice of carrots and an edible flower in the middle
  6. Taste it !

Elegant and fancy plating : inside the leak

  1. Cut one leek to keep a piece of 6 inches
  2. Put it in a vacuum package with butter, salt and pepper then steam it at 176°F for 14min 
  3. Let cool then dig the leeks by making an incision of 4 inches on the length and 1.5 inches on the width
  4. Flame the leek with a cooking torch
  5. Add the leaks compotee inside
  6. Place the slice of scallops on it
  7. Put delicately on the top an edible flower, petals and fried leeks
  8. Lay out drops of balsamic vinegar on the plate
  9. Bon appétit ! 

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