This delicate appetizer will delight the taste buds with its perfectly golden scallop, a buckwheat galette accompanied by a cream infused with the scents of the sea... made with the beard of the shell.
Ask your fishmonger to open the shells for you and to give you the beards.
Remove the dark part and rinse them in clear water, changing the water several times until they are nice and white.
Put them in a saucepan covered with 250 ml of water, adding 2 tablespoons of a broth preparation, 1 slice of lemon, 1 sprig of thyme, salt, and pepper.
Cook gently for 20 minutes. Strain and add 150 ml of cream. Blend.
Cut out 4 circles with a diameter of 6 cm from the buckwheat pancake. Lightly cook them in a skillet for a few minutes until they harden slightly.
Brush a little olive oil on the scallops on both sides. Heat a pan and cook the scallops for 1 minute on each side.
To finish, serve the nut on its buckwheat flatbread with some seeds and accompany with the creamy sauce.
0 servings
4
TH 
EN