Recipe for scallops in brown beer broth.

Shell the scallops, wash the meat thoroughly in cold water, and remove the beard and coral. Dip the scallops in cold or iced water for 2 minutes. This helps firm up the flesh. Drain and refrigerate for 2 hours.

Peel the onion and the carrot. Wash the leek as well as the peeled carrot and onion. Chop the onion and dice the carrot. The leek should be finely sliced. A portion should be set aside to slice and fry.

Thoroughly wash the coral and chop it. In a skillet, melt the butter and sauté the coral.

Add the leek, carrot, and onion. Continue sautéing over medium heat for 5 minutes. Add a bay leaf and a sprig of thyme. Pour in the brown beer and cook for 20 minutes over medium heat. Strain the sauce to retain only the liquid.

Take the remaining leek, a piece about 6 cm long, cut it in half, and finely slice it to obtain fine julienne. Fry this leek julienne in oil at 160°C. Place on absorbent paper and season with fine salt immediately.

In a skillet with a little butter, cook the scallops while keeping the centers of the pieces translucent.

To finish For the plating: place your scallops in a shallow dish, blend your sauce with a knob of butter, then drizzle it over the scallops. Top with a tuft of fried leek. To ensure a hot presentation, I recommend warming your plates slightly and asking for assistance. Cooking is a convivial moment of sharing and exchange.