Europe 1 12:41 p.m., November 28, 2021

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

For 6 people


-18 nice scallops


-400 g of cornotto (crushed Astarac corn)


-2 liters of lobster bisque


-6 cloves of garlic


-3 shallots


-60 g of ginger


-1/2 bunch of coriander


-10 cl of olive oil


-50 g of butter


-30 cl of liquid cream


-30 cl of white wine


-Salt pepper


Peel the garlic, onion and ginger.

Mix 2 cloves with the butter and coriander, season.

Roughly chop the rest, brown it in olive oil, add the corn, wet with white wine, add 1 liter of bisque, cook over low heat, adding a little water if necessary for 1 hour.

Reduce the remaining bisque by half with the cream Pan-fry the scallops for 1 minute on each side in a little olive oil, make a corn dome, surround with creamed bisque, place the scallops on each side. a dash of coriander butter