Scallops fried in sweet spices butter, with simmered Vendée mogettes

Scallops fried in sweet spices butter, with simmered Vendée mogettes

Thank for Christophe Vasseur for this recipe. The Best Western, Villa Saint Antoine


  ingredients:
• 20 scallops
• 50g unsalted butter
• 1 tablespoon curry paste
• ½ candied lemon
• 1 teaspoon turmeric
• 1 pinch of Szechuan pepper
• 1 pinch of sea salt

For mogettes:
• 0300 gr Vendée mogettes
• 1 litre chicken stock
• 1 onion
• 1 clove garlic
• 1 carrot
• 1 tablespoon sherry vinegar
• 3 tablespoons olive oil
• Salt and pepper

Directions:
• Ask your fishmonger to open and clean the scallops
• Put the soft butter, curry paste, ½ diced candied lemon, turmeric, Szechuan pepper and salt in a blender. Mix everything to a binding paste paste. Chill.
• Cut carrot and onion into wedges and saute without browning. Add mogettes then the chicken stock and garlic. Simmer for 1 to 1½ hours.
• At the end of the cooking take 2 tablespoons of mogettes with some juice. Mix with vinegar and olive oil.
• Fry the Scallops for 1 min on one side, then turn them and add the spice butter. Fry for another minute while coating them with the butter.
• Add the dressing to the drained mogettes
• Dress, lay the scallops on the mogettes, drizzle with butter and serve with a small herb salad (chervil, dill and chives stick)


Bon appétit