Recipe Scallops as a painting

To prepare this dish

Ingredient list

Scallops and pureed sweet potato

24 big scallops
1 sweet potato (about 800 g)
150 g Mascarpone
salt
pepper
sugar
20 g oil
20 g Elle & Vire gourmet butter 82% fat

Lemongrass sauce

200 g squid
10 g oil
20 g shallots, sliced thinly
1 bunch citronnella
200 g white wine
400 g Excellence cooking cream 35% fat
salt
pepper
sugar

Garnish and presentation

100 g Choux de Bruxelles
Lemongrass stick
Pansy flowers
Lemon balm
Red shiso
dill
Garden peas sprouts
Fine "fleur de sel" sea salt and pepper

Elle & Vire products used

Mascarpone

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Scallops and pureed sweet potato

   Clean the scallops and drain them thoroughly. Cook the sweet potato in an oven at 150°C (302°F) for about 1H30 to 2 hours. Press the potato through a sieve. Add the mascarpone. Season the scallops (salt, pepper and a pinch of sugar), cook themin a hot pan with a little oil. Turn them over. Add a knob of butter and remove.

2. 2

   Lemongrass sauce

   Clean the squid, cut into pieces. Lightly brown in hot oil. Add the chopped shallot and the stemmed lemongrass stick and then deglaze with the white wine. Cook gently for 20 minutes. Filter. Reduce the juice until it becomes syrupy. Add cream and reduce until the texture becomes coated. Season.

3. 3

   Garnish and presentation

   Leaf the Brussels sprouts and whiten in boiling water. Cool immediately in ice. Dress the sweet potato mousseline with a piping bag. Add the scallops, the sauce and dress with the leaves of Brussels sprouts and the different herbs.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.