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Scallops and Ratte potato mousseline with lime, red salt, and seaweed
Savory recipes
Spring
Winter
30 minutes to 1 hour
Recette de fête
Expert
Faitout
Grill
Poêle
Prep time
35 minutes
Cooking time
20 + 3 minutes
Serves
2 people
Method
- Brown stock: Clean and cut the carrots, celeriac, and leeks.
- In a saucepan, brown and caramelize the bones.
- Add the carrots, leeks, and celeriac, and sweat. Pour in the red wine and reduce.
- Add enough water to cover the ingredients. Cook until the stock becomes syrupy.
- Strain and season as needed.
- Ratte potato mousseline: Peel then cook the potatoes in salted boiling water. Drain then mash them with a food mill.
- Heat the milk and butter and gradually add the potatoes. Mix with a wooden spoon.
- Season as needed and add the juice from the lime.
- Carefully wash the scallops. Sear them in a preheated frying pan with some butter, then season with the red salt and seaweed.
- Arrange the mousseline and 3 to 5 scallops on each plate.
- Top with a drizzle of brown veal stock, a few sliced scallions, and some freshly ground pepper.
Ingredients
For the brown stock:
- 2 carrots
- 1 celeriac
- 2 leeks
- Veal bones
- Parsley
- Red wine
- Salt and pepper
For the mousseline:
- 600 g (21.2 oz) Ratte potatoes
- 25 cl (1 cup) milk
- 100/150 g (3.5/5.3 oz) butter
- 1 lime
- Nutmeg
- Salt
For the scallops:
- 10/12 scallops (depending on the size)
- Butter
- 4 scallions
- Mix of seaweed
- Red salt
Utensils
Pot
Why cook with a stockpot?
A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.
Grill pan
The benefits of a grill pan
With a grill pan you'll be able to recreate a barbecue effect, while avoiding that your foods stay in contact with fat or juices. Healthy and tasty!
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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