Recipe: Scallops and Caesar's Mushrooms

Name: Coquilles St Jacques et pieds de mouton
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: Coquilles St Jacques et de pieds de mouton pour 4 personnes :recette dite a la"Lecisaine"20 noix de st jacques décortiquées3 pommes de tertre «roseval» cuites vapeur, épluchées puis coupées en 20 rondelles d'1/2 cm200 g de petits pieds de moutons essuyésbeurre et huile de tournesolsel poivre du moulinfleur de sel1 gousse d'ail dégermée et coupée en 2ciboulette ciselée ou vert d'oignon nouveau

By chef patrick ★ ★ ★ ★ ★ 5/5 (5 reviews) Fishes

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

We're at the beginning of October, scallop fishing has just opened, wild mushrooms are still on the market stalls, so why not combine them?

Ingredients for 4 servings

Scallops and Caesar's mushrooms for 4 people:
recipe called "Lecisaine" style
20 shelled scallop nuts
3 "roseval" potatoes cooked in steam, peeled then cut into 20 slices of 1/2 cm
200 g of small Caesar's mushrooms wiped clean
butter and sunflower oil
salt and freshly ground pepper
fleur de sel
1 garlic clove, degerminated and cut in half
chives chopped or green spring onion

Step-by-step directions

1- In a pan put a little butter and a few drops of oil then sauté your Caesar's mushrooms for 4 minutes. Salt, pepper then remove from heat and let rest covered for 10 minutes.

2- Take another pan, put a little butter and a few drops of oil then, when everything becomes brown, season and cook your scallops 2 minutes on each side, remembering to pierce your corals with a knife tip (to avoid splattering)

3- Remove the scallops and place them on your Caesar's mushrooms, then, cover again.

4- In the scallop fat place your 2 half garlic cloves then lightly sauté your roseval petals. Salt and pepper.
Plating
Heat your pans on each hot plate, arrange your 5 potato slices in a rosette then place a scallop on top, arrange your Caesar's mushrooms harmoniously, coat with the small juices released. Sprinkle a little chopped chives on the mushrooms and 1 or 2 grains of fleur de sel on the scallops.
A simple dish that unites land and sea while respecting their own flavors.

Mouton Pieds bleus