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Head for Brittany with this scallop cotriade recipe proposed by the Breton chef Luc Mobihan, made with products Our regions have talent.
Ingredients for 4 persons :
- 16 nuts St-Jacques
- 500 g of Touquet rattes
- 8 fundsartichokes from Brittany
- Olive oil
- 20 g butter
- 10 g of crushed hazelnuts
- Salt pepper.
For the sauce :
5g of fish broth, 25cl of water, 10cl of cream, 30g of butter, 3g of ground turmeric.
Recipe for the scallop cotriade
By the Breton chef Luc Mobihan
Bake the Touquet fingerlings in a preheated oven at 180 ° C for 15 to 18 minutes, basting them with olive oil.
In a very hot pan,
- Brown the artichoke bottoms 6 to 8 min with a little olive oil.
For the sauce,
- Combine all the ingredients in a saucepan and reduce by half.
- Season.
Cook the scallops in a very hot pan for 2 to 3 minutes on each side. Add the crushed hazelnuts at the end of cooking.
In a deep plate, arrange the turmeric sauce, 4 scallops, 2 artichoke bases and a few Touquet fingerlings.
Visual credits: © Our Regions have Talent / F. Mantovani
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