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