Bay of Seine scallops, Cévennes sweet onion carbonara, Grand Cru Exclusive Selection Kilimanjaro Peaberry
30 min
Medium
Here is what you need
Ingredients
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- Scallops: 4 K in their shells
- Olive oil: as required
- Butter: as required
- Garlic: as required
- Thyme: as required
- Laurel: as required
- Fine salt: as required
- Fleur de sel: as required
- Chicken wings: 200 G
- Chicken stock: 0.25 L
- Shallots: 20 K
- Garlic: 1 clove
- Butter: 50 G
- Cévénnes onions: 400 K
- Whole milk: 25 CL
- Water: 25 CL
- Coarse salt: to taste
- Kilimanjaro coffee: 25 CL
- Single cream: 50 CL
- Butternut: 0,500 G
- Butter: 100 G
- Fine salt: to taste
- pans
- sieve
- slicer
- blender
Materials
- pans
- sieve
- slicer
- blender
How to make !
- 1. Shell the scallops.
Place scallops in rows side by side on a tray. Cover with a cloth.
Reserve in a cool place.
Allow 3 good sized scallops per person.
2. For scallop jus, Chop the chicken wings and sweat in a pan in butter until golden.
Add the shallots and the crushed garlic, scrape the juices off the bottom of the pan and add the
chicken stock.
Cook for one and a half hours then sieve, reduce to the required consistency and reserve.
3. For the onion tagliatelle, Peel, wash and chop the onions into 3mm slices using a slicer.
Remove the fine membranes.
Cook the onion tagliatelle in water and salted milk.
Cool in iced water, drain well then infuse three times in the coffee using a vacuum machine.
Roll into little nests of 15 g.
Reserve.
Reduce the cream slowly until a creamy consistency is achieved. Check seasoning and reserve.
4.For the butternut pulp, Peel and cube the butternut.
Melt the butter and cook the butternut over a low heat until soft.
Blend the pulp
Check seasoning and transfer to a piping bag to garnish the onion nests.
Just before serving:
Sauté the scallops in a non-stick pan with crushed garlic, a sprig of thyme, half a laurel leaf and
finish by spooning over the butter to obtain a uniform colour.
Transfer onto a cloth and season with the fleur de sel
Steam the onion nests and heat part of the reduced cream in a small saucepan.
Spoon the reduced cream over the onion nests and sprinkle with fleur de sel.
Arrange all ingredients on a plate.
Serve the jus separately.
Recommended Nespresso coffees
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Bay of Seine scallops, Cévennes sweet onion carbonara, Grand Cru Exclusive Selection Kilimanjaro Peaberry
- 30 min
- Medium
Materials
- pans
- sieve
- slicer
- blender
Recommended Nespresso coffees
Ingredients
- Scallops: 4 K in their shells
- Olive oil: as required
- Butter: as required
- Garlic: as required
- Thyme: as required
- Laurel: as required
- Fine salt: as required
- Fleur de sel: as required
- Chicken wings: 200 G
- Chicken stock: 0.25 L
- Shallots: 20 K
- Garlic: 1 clove
- Butter: 50 G
- Cévénnes onions: 400 K
- Whole milk: 25 CL
- Water: 25 CL
- Coarse salt: to taste
- Kilimanjaro coffee: 25 CL
- Single cream: 50 CL
- Butternut: 0,500 G
- Butter: 100 G
- Fine salt: to taste
Inspirations
How to make !
- 1. Shell the scallops.
Place scallops in rows side by side on a tray. Cover with a cloth.
Reserve in a cool place.
Allow 3 good sized scallops per person.
2. For scallop jus, Chop the chicken wings and sweat in a pan in butter until golden.
Add the shallots and the crushed garlic, scrape the juices off the bottom of the pan and add the
chicken stock.
Cook for one and a half hours then sieve, reduce to the required consistency and reserve.
3. For the onion tagliatelle, Peel, wash and chop the onions into 3mm slices using a slicer.
Remove the fine membranes.
Cook the onion tagliatelle in water and salted milk.
Cool in iced water, drain well then infuse three times in the coffee using a vacuum machine.
Roll into little nests of 15 g.
Reserve.
Reduce the cream slowly until a creamy consistency is achieved. Check seasoning and reserve.
4.For the butternut pulp, Peel and cube the butternut.
Melt the butter and cook the butternut over a low heat until soft.
Blend the pulp
Check seasoning and transfer to a piping bag to garnish the onion nests.
Just before serving:
Sauté the scallops in a non-stick pan with crushed garlic, a sprig of thyme, half a laurel leaf and
finish by spooning over the butter to obtain a uniform colour.
Transfer onto a cloth and season with the fleur de sel
Steam the onion nests and heat part of the reduced cream in a small saucepan.
Spoon the reduced cream over the onion nests and sprinkle with fleur de sel.
Arrange all ingredients on a plate.
Serve the jus separately.