Domaine de la Mordorée distributed in French speaking Switzerland by Mathieu SA à Aclens VD Recipe developed by chef Yves Schmid of the Café Métropole, rue du Prince, Geneva, Switzerland Recette en français - Rezept in Deutsch     Scallops over pan fried leeks with truffles

 

Recipe developed by chef Yves Schmid

 

Ingrédients Serves 4 :

 

Ingredients 12 scallops (about 600 g) 600 g leeks

100 g potato 100 ml crème fraîche (or cream)

3 tbsp. butter

Truffle oil (a few drops)

Truffle slices or shavings, for decoration, Salt, peppere

.

 

Procedure :

Wash leeks and chop finely.

Peel and cut the potato into small cubes.

Begin to cook these ingredients in butter with a tablespoon of water to avoid
browning them.

Season with salt and pepper.

Add cream and let it cook gently.

After cooking add a few drops of truffle oil and keep warm.

Heat your plates in the oven or in hot water.

Season the scallops and fry over high heat in a tablespoon of butter. They
must be golden on the outside, but not too cooked on the inside.

To check if it is cooked, press lightly on the scallop with your finger, it must remain soft and elastic.

If it is tough it means it is overcooked, that would be a shame!

Form leek compote into a cake in the middle of the plate, add the scallops and finish with truffle slices or coarsely grated truffle.

Decorate according to taste with parsley or chervil.

The earthy flavors of the vegetables and truffle and the caramelized aspect of the scallops go together well and match the fruitiness and richness of a Tavel by Domaine de la Mordorée.

 

		Recipe developed by chef Yves Schmid of the Café Métropole, rue du Prince, Geneva, Switzerland Phone : +41 22 31 00 67 01 - www.cafemetropole.ch