CookEat Recipe
Scallops Provençale
Scallops in shallot-onion velouté enriched with egg yolk, gratinéed with Parmesan and served with six toasts.
Method
Steps
Step 1
Keep the 680 g raw sea-scallop meats without roe cold until cooking.
Step 2
Blanch in 240 mL lightly salted boiling water for about two minutes, continuing until they reach 74 °C.
Step 3
Drain through a sieve and reserve all the cooking liquor.
Step 4
Finely chop two small shallots and one small onion; lightly brown in 28 g butter for two minutes.
Step 5
Add three tablespoons flour and stir briskly, moisten with all the same recovered scallop liquor, and whisk briskly for one minute.
Step 6
Season with one saltspoon cayenne and one saltspoon grated nutmeg, quarter teaspoon each; whisk again.
Step 7
Add all the scallops, mix lightly and boil five minutes.
Step 8
Add one teaspoon chopped parsley and half garlic clove very finely chopped; mix well.
Step 9
Mix two pasteurized yolks with one tablespoon cold milk, stir into the scallops and warm gently for three minutes without boiling.
Step 10
Transfer to a large ovenproof baking dish and sprinkle with two tablespoons grated Parmesan.
Step 11
Bake at about 220 °C for roughly five minutes, until golden and the shellfish reaches 74 °C.
Step 12
Remove and serve with six separately toasted thin french-bread slices.
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