Fish — fresh morels
Scallops with morels and port
Large scallops quickly seared are served with morels cooked in port and a pan of golden ratte potatoes. A creamy parsley sauce brings the plate together.
- Serves
- 4 people
- Preparation
- 45 min
- Cooking
- 30 min
Ingredients
Method
Wash and scrub the ratte potatoes without peeling them. Brown them in a large sauté pan with the oil for about 30 minutes, stirring from time to time so they colour on all sides.
Clean the morels carefully in fresh water, then drain. Peel and finely chop the shallot.
In a sauté pan, melt 30 g of butter and sweat the shallot without colouring. Add the morels, cut in half if large, and leave to cook for a few minutes.
Pour the port and crème fraîche over the morels. Season with salt and pepper, add the chopped parsley and continue cooking over a low heat for a few minutes.
Heat the remaining butter in a frying pan. Sear the scallops for about 30 seconds on each side, then drain them.
Arrange the scallops on plates, add the golden ratte potatoes and morels. Spoon over the sauce if you wish.