Pan-fried scallops with autumn truffles, a celeriac variation and accompanying jus - Средиземноморская кухня | Рецепт от Le 3e Restaurant - Bar - Terrace, Hyatt Regency Nice Palais de la Méditerranée: Hyattrestaurant.com

Pan-fried Scallops With Autumn Truffles, A Celeriac Variation And Accompanying Jus

One Of Our Chef's Signature Dishes, Which Can Evolve With The Seasons

  • 30 Мин Время приготовления
  • 30 Мин Cooking time
  • 2 Количество порций
chef/recipe-image

Ингредиенты

Способ приготовления

  • Шаг 1

    Remove The Scallops From The Bottom Shell (or Ask Your Fishmonger To Do It) And Rinse Them Thoroughly To Remove Any Sand. Refrigerate Them And Place Them On A Tea Towel To Absorb Moisture.

  • Шаг 2

    Peel The Celeriac, Then Cut It Into 1cm Thick Slices. Create Celeriac Medallions Using A Round Pastry Cutter (or A Cutter Roughly The Same Width As The Scallops) And Cook Them In Lightly Salted Milk. Once Cooked, Drain, Rinse And Set Them Aside.

  • Шаг 3

    Cook The Remaining Celery Trimmings In The Salted Milk. Once Cooked, Drain And Mix Them With Pre-boiled Cream. Season And Set Aside.

  • Шаг 4

    Pan-fry The Scallops In Olive Oil On Each Side, And Finish By Lightly Basting Them With A Knob Of Butter.

  • Шаг 5

    Arrange The Celeriac Medallions On The Plate, And Then Place The Scallops On Top. Add The Poultry Jus And Place Thin Truffle Slices On Each Scallop. Serve The Celeriac Mousseline Separately.

Le 3e Restaurant - Bar - Terrace

Забронировать

Le 3e Restaurant - Bar - Terrace

At The Restaurant Le 3e, The Executive Chef Sébastien Roux Provides Flavourful Mediterranean Cuisine That Changes With The Seasons.

Другие рецепты

Средиземноморская

Seasonal Green Asparagus With An Organic Soft-boiled Egg, Morel Sauce And Mature Parmesan Shavings

  • Количество порций
  • 2
  • 45 Мин

Chef Cyril Cheype

Chef De Cuisine - Просмотреть профиль
РЕЦЕПТ