Difficile
4 people
60 minutes preparation time
25 minutes cooking time
• 12 large scallops
• 65g Black Truffle Bordier Butter
• 1 cauliflower
•4 “Ratte du Touquet” potatoes
• 150ml heavy cream
• 30g churned butter
• Scallop beards
• ½ onion
• 1 carrot
• 30ml of white wine
• Salt and freshly ground pepper
Open and shell the scallops, reserving the meat. Collect the beards and rinse them thoroughly several times in clear water to remove all sand. Prepare the cauliflower and separate the florets. Peel and wash the potatoes
Cook the cauliflower and potatoes separately in salted water until just tender. Drain, keeping some of the potato cooking water. Blend the cauliflower with 50ml of cream and 20g of churned butter. Pass the potatoes through a food mill. Mix with the cauliflower purée. Adjust the consistency if needed with the cooking water. Season to taste.
Peel and finely chop the onion. Peel and dice the carrot. Melt 10g of churned butter over medium heat; once hot, add the onion and carrot. Add the scallop beards. Sweat gently until lightly colored. Deglaze with white wine and add 100ml of cream. Cover and simmer on very low heat for 15 minutes. Blend the mixture in a blender. Strain through a fine sieve (optional).
Return to the heat and whisk the sauce, gradually adding small cubes of very cold truffle butter. Sear the scallops quickly in a hot pan with truffle butter (about 1 minute on each side). Plate and enjoy.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
