Scallops Parisienne



Scallops in shell                                                       15

Lemon                                                                     1

Fish stock                                                                125 ml

Shallots                                                                    50 g

Mushroom                                                               25 g

White wine                                                               125 ml

White wine sauce                                                     400 ml

Truffle                                                                     15 g

Duchess potato                                                        500 g

Butter                                                                       25 g



Parsley (chopped)


Peel the shallots and cut them into fine dice.  Slice the mushrooms and finely dice the truffle.

Place the scallops in a hot oven for 3 minutes.  The heat will cause them to open.

Carefully scrape away and discard the beard which surrounds the scallops and the black intestine.

Using a sharp knife detach the scallops and the roes from the shell.

Place them in a saucepan with the chopped shallots, white wine, sliced mushrooms, chopped parsley, fish stock,. lemon juice and salt.  Bring to the boil and poach for 10 minutes.

Reduce the cooking liquor to an essence and add it to the white wine sauce.  Do not reboil.

Add the finely diced truffle.

Pipe a border of duchess potato around the deep shell or earthenware dish, brush it with the melted butter and colour under a grill.

Place a small quantity of sauce into the shells or earthenware dish and on this place 3 halves of scallop.

Mask over the scallops and serve.

Note:  Although the potato border has been coloured for presentation, the finished dish does not require glazing.



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