When December settles in, warm and refined flavors find their place in our hearts and on our plates. Between the woody aroma of the Gironde forests and the briny freshness of the Atlantic coasts, the Médoc inspires us with a gourmet and elegant pairing: porcini mushrooms and scallops.
Ingredients (serves 4) :
Ingredients :
Porcini mushrooms and scallops with truffles :
- 12 medium-sized Médoc ceps
- 12 large scallops
- 1,5L chicken stock
Finishing and straightening :
- 80g of butter
- 20g olive oil
- 2 cloves of garlic
- 1g fleur de sel
- 1g freshly ground pepper
Technique:
- Gently clean the porcini mushrooms with a damp cloth, then set them aside in a cool place.
- Clean and brush the truffles, then slice them thinly. Set aside 24 slices to insert into the scallops. Finely chop the rest and set it aside.
- Open the scallops, remove the frill and roe. Rinse the scallops under cold water. then immerse in water and ice for 30 minutes.
Then pat them dry with a cloth.
- Carefully cut the stems flush with the mushroom heads (keep the heads whole). then cut the feet into pieces. Put them in a casserole dish and moisten with Add the chicken stock. Leave to cook over a low heat for 2 hours.
At the end of cooking, strain through a chinois étamine and reduce by three quarters.
- Place a scallop in the center of a porcini mushroom cap.
- Set aside in a cool place with the porcini mushroom cap facing down.
The finishing and dressing :
- Thicken the porcini mushroom broth by whisking in butter, then adjust the seasoning.
- In a casserole, first sear the top of the porcini mushroom caps with a drizzle of oil. olive oil.
- Place in the oven for 1 to 2 minutes at 180°C, still with the caps facing down. Then, once out of the oven, turn them over, add a knob of butter, the garlic cloves and sprinkle the ceps with this mixture. foaming butter.
- Place the porcini mushrooms on a paper towel, season with fleur de sel and a twist of pepper. Serve on a vegetable base and present the sauce on the side.
In conclusion, this recipe elegantly combines two exceptional products: the porcini mushrooms from Médoc and the scallops. The union of their earthy and marine flavors offers a true feast for the senses, where each bite is a culinary journey. Whether for a special occasion or a refined meal, this combination elevates the richness of our terroir and the sophistication of cuisine.
If you wish to extend this culinary experience, La Grand’Vigne invites you to explore its menu, specially designed for the holiday season. It’s an opportunity to taste creations that celebrate the finest local products in a welcoming and friendly setting. Bon appétit!
