Scallop and Mushroom Parmentiere
From the one star french chef Patrick Asfaux
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Cooking time :
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For 4 guests
- 8 large scallops
- 500 gr "traditional" mashed potatoes
- 1 garlic clove
- 2 tablespoons olive oil
- 200 g of boletus muchrooms, diced
Progression
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 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 (210°C) for 10 minutes.
A true wonder !!!
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 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 (210°C) for 10 minutes.
A true wonder !!!
credits photo : © Jacques Palut - PHOTOLIA
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