Bay of Seine scallops, Cévennes sweet onion carbonara, Grand Cru Exclusive Selection Kilimanjaro Peaberry

Icon - Inspiration - Chef Icon - Inspiration - Level
Icon - Time 30 min Icon - Level Medium

Here is what you need

Ingredients

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  • Scallops: 4 K in their shells
  • Olive oil: as required
  • Butter: as required
  • Garlic: as required
  • Thyme: as required
  • Laurel: as required
  • Fine salt: as required
  • Fleur de sel: as required
  • Chicken wings: 200 G
  • Chicken stock: 0.25 L
  • Shallots: 20 K
  • Garlic: 1 clove
  • Butter: 50 G
  • Cévénnes onions: 400 K
  • Whole milk: 25 CL
  • Water: 25 CL
  • Coarse salt: to taste
  • Kilimanjaro coffee: 25 CL
  • Single cream: 50 CL
  • Butternut: 0,500 G
  • Butter: 100 G
  • Fine salt: to taste
  • pans
  • sieve
  • slicer
  • blender

Materials

  • pans
  • sieve
  • slicer
  • blender

Let's make it!

  • 1. Shell the scallops.
Rinse abundantly in fresh water, taking care to clean thoroughly.
Place scallops in rows side by side on a tray. Cover with a cloth.
Reserve in a cool place.
Allow 3 good sized scallops per person.
2. For scallop jus, Chop the chicken wings and sweat in a pan in butter until golden.
Add the shallots and the crushed garlic, scrape the juices off the bottom of the pan and add the
chicken stock.
Cook for one and a half hours then sieve, reduce to the required consistency and reserve.
3. For the onion tagliatelle, Peel, wash and chop the onions into 3mm slices using a slicer.
Remove the fine membranes.
Cook the onion tagliatelle in water and salted milk.
Cool in iced water, drain well then infuse three times in the coffee using a vacuum machine.
Roll into little nests of 15 g.
Reserve.
Reduce the cream slowly until a creamy consistency is achieved. Check seasoning and reserve.
4.For the butternut pulp, Peel and cube the butternut.
Melt the butter and cook the butternut over a low heat until soft.
Blend the pulp
Check seasoning and transfer to a piping bag to garnish the onion nests.
Just before serving:
Sauté the scallops in a non-stick pan with crushed garlic, a sprig of thyme, half a laurel leaf and
finish by spooning over the butter to obtain a uniform colour.
Transfer onto a cloth and season with the fleur de sel
Steam the onion nests and heat part of the reduced cream in a small saucepan.
Spoon the reduced cream over the onion nests and sprinkle with fleur de sel.
Arrange all ingredients on a plate.
Serve the jus separately.

Recommended Nespresso coffees

Bay of Seine scallops, Cévennes sweet onion carbonara, Grand Cru Exclusive Selection Kilimanjaro Peaberry

  • Icon - Time 30 min
  • Icon - Level Medium

Materials

  • pans
  • sieve
  • slicer
  • blender

Recommended Nespresso coffees

Ingredients

  • Scallops: 4 K in their shells
  • Olive oil: as required
  • Butter: as required
  • Garlic: as required
  • Thyme: as required
  • Laurel: as required
  • Fine salt: as required
  • Fleur de sel: as required
  • Chicken wings: 200 G
  • Chicken stock: 0.25 L
  • Shallots: 20 K
  • Garlic: 1 clove
  • Butter: 50 G
  • Cévénnes onions: 400 K
  • Whole milk: 25 CL
  • Water: 25 CL
  • Coarse salt: to taste
  • Kilimanjaro coffee: 25 CL
  • Single cream: 50 CL
  • Butternut: 0,500 G
  • Butter: 100 G
  • Fine salt: to taste

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Level

Let's make it!

  • 1. Shell the scallops.
Rinse abundantly in fresh water, taking care to clean thoroughly.
Place scallops in rows side by side on a tray. Cover with a cloth.
Reserve in a cool place.
Allow 3 good sized scallops per person.
2. For scallop jus, Chop the chicken wings and sweat in a pan in butter until golden.
Add the shallots and the crushed garlic, scrape the juices off the bottom of the pan and add the
chicken stock.
Cook for one and a half hours then sieve, reduce to the required consistency and reserve.
3. For the onion tagliatelle, Peel, wash and chop the onions into 3mm slices using a slicer.
Remove the fine membranes.
Cook the onion tagliatelle in water and salted milk.
Cool in iced water, drain well then infuse three times in the coffee using a vacuum machine.
Roll into little nests of 15 g.
Reserve.
Reduce the cream slowly until a creamy consistency is achieved. Check seasoning and reserve.
4.For the butternut pulp, Peel and cube the butternut.
Melt the butter and cook the butternut over a low heat until soft.
Blend the pulp
Check seasoning and transfer to a piping bag to garnish the onion nests.
Just before serving:
Sauté the scallops in a non-stick pan with crushed garlic, a sprig of thyme, half a laurel leaf and
finish by spooning over the butter to obtain a uniform colour.
Transfer onto a cloth and season with the fleur de sel
Steam the onion nests and heat part of the reduced cream in a small saucepan.
Spoon the reduced cream over the onion nests and sprinkle with fleur de sel.
Arrange all ingredients on a plate.
Serve the jus separately.

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