Recipe: Scallops from diving, abalones with watercress cream

Name: Scallops from diving, abalones with watercress cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 beautiful scallops from diving (if possible); 12 small Breton abalones just slightly tenderized (mallet); the leaves from a bunch of river watercress*; 12 cl (0.5 cup) of liquid cream (30%); olive oil, salted butter 1/2; 1 teaspoon of wakame powder; a few lemon pearls; salt and freshly ground pepper.

By chef patrick Asfaux 4/5 (6 reviews) · 🍳 11 made it

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

12 beautiful scallops from diving (if possible)
12 small Breton abalones just slightly tenderized (mallet)
the leaves from a bunch of river watercress*
12 cl (0.5 cup) of liquid cream (30%)
olive oil, salted butter 1/2
1 teaspoon of wakame powder
a few lemon pearls
salt and freshly ground pepper.

Step-by-step directions

1 In a saucepan, pour your cream, salt and pepper, then at boiling point add these watercress leaves, let them melt for 2 minutes then add your teaspoon of wakame which will give it its "iodized" flavor and blend this cream, turn off your heat and cover.

2 In a pan heat a good drizzle of olive oil then mark your scallops 1 minute on each side, salt, turn off heat and cover.

3 In another pan melt a nice knob of salted butter 1/2 when it becomes foamy add your abalones for just 2 minutes then turn off the heat and cover.
Plating.
Gently reheat your 3 preparations then on beautiful hot plates distribute your watercress cream and alternate your abalones and scallops.
Ps: Keep the watercress stems to make a good soup.
And like a good chef is also one who constantly seeks out artisans who produce good products.
So I present to you one of these rare and top products that are these small abalones fed on seaweed in a marine park at Aber Wrac'h in North Finistère.
Thank you to them www.francehaliotis.com