Chilled Scallop Salad with Potatoes, Tomatoes, Parmesan, and White Truffle
- 5 1/4 ounces shallots 150 g
- 1 1/4 cups white wine 30 cl
- 1 1/4 cups whipping cream (30 cl)
- 2 lemons
- 10 white peppercorns
- 10 coriander seeds
- 1 dash Tabasco sauce
- 7 ounces crème fraiche (200 g)
- 1 celery rib
- 1 carrot
- 1 sprig dried fennel
- 12 potatoes, 1 1/2 ounces (40 g) each,
- 2 cloves peeled garlic, halved
- 1 sprig thyme
- 1 large, finely chopped gray shallot
- 6 3/4 tablespoons vinaigrette (10 cl) (5 tablespoons (7.5 cl) olive oil, 5 teaspoons (2.5 cl) sherry vinegar)
- 2 3/4 parmesan cheese (80 g)
- 1 1/2 ounces Tartufi di Alba (45 g)
- 28 wedges oven-dried tomato
- fresh thyme
- 10 teaspoons extra-virgin olive oil (5 cl)
- 3 1/2 ounces baby spinach (100 g)
Step 1: Scallops
Cut the meat of the scallops into thin slices and place in a dish. Marinate in lemon juice for a few moments. Reserve the scallop frills for the nage.
Step 2: Scallop Nage
Place the scallop frills in a frying pan with some olive oil, and sweat until they give off their liquid.
Soften the chopped shallot in olive oil in a cast iron pot. Add the drained scallop frills, deglaze with the white wine, and reduce by half. Add the whipping cream, cover, and gently simmer until the desired consistency is obtained. Sieve and set aside.
Remove the rind and the pith from the lemon, and dice into small cubes. Sweat the celery, carrot, and fennel in a sauté pan with the diced lemon, and add the infused cream, pepper, and coriander. Let the sauce infuse on the edge of the range for 15 minutes. Filter through cheesecloth and cool on ice.
Add the crème fraiche, the Tabasco sauce, and a little lemon juice, and season as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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