Yport Fisherman-style Scallops from Normandy

Ingredients

5 servings

• 15 scallops
• 1 leek
• 4 carrots
• 1 celery stalk
• 4 shallots
• 5 tablespoons of cream
• 1 garlic clove
• salt
• pepper
• 25 cl of white wine
• 25 g of butter
• parsley

Steps

1. 1

   Peel and wash all the vegetables.

2. 2

   Finely julienne the leeks and carrots.

3. 3

   Melt the butter and sweat the finely chopped shallots.

4. 4

   Add the carrots, leeks, and celery and cook very gently to obtain a vegetable confit.

5. 5

   Add the wine and let it reduce (the mixture should keep the beautiful color of the vegetables).

6. 6

   At the end of cooking, place the scallops with the garlic clove, a pinch of salt, and pepper. As soon as the scallops are placed, cook very gently to just firm them up on each side. N.B.: to remain tender and melting, the scallop must be just warm, as it becomes firm if overcooked.

7. 7

   Add the cream (without letting it boil), just to heat it through.

8. 8

   Plate your preparation: A spoonful of vegetable fondue, delicately place your three scallops, then decorate with the parsley.