Recipe: Scallop and Mushroom Parmentiere

Name: Scallop and Mushroom Parmentiere
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: For 4 guests:; 8 large scallops; 17.75 oz (500 gr) "traditional" mashed potatoes; 1 garlic clove; 2 tablespoons olive oil; 7 oz (200 g) of boletus muchrooms, diced

By chef patrick Asfaux 4.7/5 (3 reviews)

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

For 4 guests:
8 large scallops
17.75 oz (500 gr) "traditional" mashed potatoes
1 garlic clove
2 tablespoons olive oil
7 oz (200 g) of boletus muchrooms, diced

Step-by-step directions

Make some mashed potatoes the way you usually make them, while reducing the quantity of milk and butter added to them.

Add 1 large tablespoon of olive oil and the garlic clove, degermed and finely chopped. Keep hot (in an oven turned on at a temperature of 175°F or 175°F (80°C)).

Dice the scallops and sauté them in a frying pan with the remaining olive oil for 30 seconds. Season with salt and pepper and set aside in a warm place.

Use the same frying pan (do not clean it) to reheat the sauteed mushrooms.

In a large oven dish place a layer of mashed potatoes. Alter nate with layers of mushrooms and scallops, finishing off with a layer of mashed potatoes.

You may decorate the surface of the dish using a spatula. Sprinkle the top with golden bread crumbs. Add a dash of olive oil and put it in the oven to brown at 400°F (410°F (210°C)) for 10 minutes.

A true wonder !!!