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Culinary Relations Frédéric Morillière
Japan, Asia & Middle East
Maison Rougié
Ingredients
SCALLOP
– Rougié Scallop 1pc
– Grapeseed Oil
– Salt
– White Pepper
LEEK VELOUTÉ
– Leek Whites 1pc
– Onion 1/3pc
– Butter 10g
– Vegetable or Chicken Broth 125ml
– Cream 25ml
BLACK GARLIC PASTE
– Black Garlic Cloves 1pc
– Olive Oil 4ml
CROUTONS
– Bread 10g
– Butter 4g
– Salt
PLATING
– Herbs for garnish
1 pers.
Related Products
Preparation
1
SCALLOP
Place the scallop flat on a tray, cover with cling film, and defrost in the refrigerator for 8 hours before use.
2
LEEK VELOUTÉ
Clean the white parts of the leeks and thinly slice them along with the onion. Melt butter in a saucepan, add the leeks and onions, and sweat them gently. Cover and cook over low heat for about 20 minutes.
Add the broth, simmer covered for 30 minutes, then blend until smooth. Strain if necessary. Add the cream, whisk in a little butter, then adjust the seasoning.
3
BLACK GARLIC PASTE
Mash the black garlic cloves with a fork, then add the olive oil to achieve a smoother consistency. This can also be done in a small blender.
4
CROUTONS
Cut the bread into cubes about 1 cm in size, then sear them in butter. Once nicely golden, remove from the pan and lightly season with salt.
5
COOKING
Lightly incise the top of the scallop. Season the incied side with salt. Sear in a warm frying pan with grapeseed oil and season the other side with salt and pepper. Cook for 2–3 minutes. Reduce the heat and add butter. Let it brown nicely, flip the scallop, and cook for 1–2 more minutes. After cooking, let the scallop rest 1 minute before serving.
6
PLATING
On a flat plate, pour a base of the velouté, add dots of black garlic paste, place the scallop, scatter the croutons, and garnish with some herbs such as chervil, for example.
Advice from the chef
For a touch of freshness, you can add some citrus zest on the scallop (lemon, lime, yuzu, etc.).
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