Recipe: Scallop Normandy Lasagna

Name: Scallop Normandy Lasagna
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 servings
Ingredients: Scallop Normandy Lasagna for 4 people:; 12 large French scallops, each cut into quarters; A package of dry lasagna sheets; 5.25 oz (150g) of small brown Paris mushrooms, cleaned and cut into quarters; 1 finely chopped shallot; 0.7 oz (20g) of salted butter; 0.4 cup (10 cl) of 30% fat liquid cream; 0.3 cup (8 cl) of farmhouse cider; 1 egg beaten in an omelette with 0.3 cup (6 cl) of liquid cream; Salt and freshly ground pepper

By chef patrick Asfaux 5/5 (2 reviews)

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

Servings 4 serv.

Twelve French scallops cut into quarters, braised 8 minutes in cider with brown mushrooms, then layered between lasagne sheets with a cream-egg topping. Bake 35 minutes at 180°C. Total time: 50 minutes.

Ingredients for 4 servings

Adjust for

servings

Scallop Normandy Lasagna for 4 people:

12 large French scallops, each cut into quarters

A package of dry lasagna sheets

5.25 oz (150g) of small brown Paris mushrooms, cleaned and cut into quarters
1 finely chopped shallot
0.7 oz (20g) of salted butter
0.4 cup (10 cl) of 30% fat liquid cream
0.3 cup (8 cl) of farmhouse cider
1 egg beaten in an omelette with 0.3 cup (6 cl) of liquid cream

Salt and freshly ground pepper

Step-by-step directions

1 In a saucepan, melt the butter, then "sweat" the shallot and mushrooms. Season with salt and pepper and let them cook for five minutes.

2 Add the scallops, cider, and liquid cream. Season again and cook for eight minutes. Drain the scallops and mushrooms, then pour the liquid back into the saucepan and let it reduce by half.

3 Preheat your oven to 355°F (180°C) (th6).

4 In an oven-safe dish, start with a layer of lasagna sheets, then spread half of the scallop and mushroom mixture. Drizzle with a ladle of the cooking liquid, then add another layer of lasagna sheets and spread the remaining mixture. Pour the cooking liquid over it, then cover with a final layer of lasagna sheets and pour the egg and cream mixture on top.

5 Bake in the middle of the oven for 35 minutes. After this time, turn off your oven and let it rest in the oven for another 15 minutes.

A chef's advice

It mixes Norman tradition (cider, cream, seafood) with Italian lasagne technique, a real dialogue between cuisines. Scallops peak from September to May, autumn and winter territory. Brown mushrooms are year-round, but taste sharper in fall. It's a feast dish, lighter than terrine, more impressive than sole. For wine, go dry white with backbone: Sancerre or Chablis handles the cream and reduced cider easily. Meursault works too. Skip light reds, the richness and egg béchamel won't work. Serve with simple green salad dressed in shallot vinaigrette, that's all you need. The dish is rich enough. Serve warm, not hot, so the scallops stay tender and you taste the cider properly in the sauce.

Frequently asked questions

Can I substitute liquid cream with thick crème fraîche?

Yes, but thin it with a bit of water or fish stock. Thick crème fraîche won't flow between layers. Match the fluidity of liquid cream so the gratin cooks evenly.

How do I prevent lasagne sheets from staying hard and gummy?

Dry sheets soften with the liquid (sauce, topping) over 35 minutes. Make sure your sauce covers each layer well without flooding. Too little, they stay hard. Too much, it swims. Aim for two ladles per level, max.

Can I assemble it the day before and bake on the day of?

Yes. Assemble and refrigerate up to 24 hours ahead. Add 5 extra minutes to baking (40 instead of 35) since it starts cold. Sheets will actually have better texture, absorbing liquid overnight.

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Wine Pairing

Côtes du Rhône Rhône Valley

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Did you know?

What is the name of the French consommé clarified with a mixture of meat, egg white and vegetables?

Meat jus Double consommé Simple broth

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