- 8 scallops
- 8 wild flat or horseshoe oysters
- 3 ounces black truffle (80 g)
- 1 1/2 ounces salted butter (40 g)
- 1 1/4 cups crème fraîche (30 cl)
- fleur de sel
- powdered Espelette chilli
- 1 lemon
Scallop Stock
- 1 pound scallop frills (500 g)
- 2 shallots
- 1 yellow onion
- 2 garlic cloves
- parsley stems
- 1 sprig thyme
- 1 bay leaf
- 1/2 cup dry white wine (10 cl)
- 1 1/2 ounces butter (40 g)
- 4 teaspoons olive oil (2 cl)
Instructions
Step 1: Oysters
Open the oysters with an oyster knife. Remove the top shell and reserve the juices in a small, stainless steel bowl, filtering it through a muslin cloth.
Delicately scrape the oysters out and remove any the small shell splinters.
Step 2: Scallops
Open the scallops. Remove the top shells, and remove the scallops from their shells, making sure not to damage them.
Remove the frill, any sandy parts, and the nerve against the meat. Rinse the scallops well under running tap water, and drain on a slotted stainless steel rack. Pat dry between two dishtowels.
Set the frill aside for the stock.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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