Fried sea scallop medallions in a mushroom and cardamom broth
- 12 large, fresh sea scallops, halved
- 1 tbsp grape seed oil
- Salt and freshly ground black pepper
- FOR THE GARNISH
- Approximately 250 g mixed wild mushrooms, such as porcini, girolles, chanterelles and black trumpets, cleaned and finely diced
- 30 g parsley, finely chopped
- 100 g black truffle, julienned
- FOR THE BROTH
- 800 ml chicken stock
- 200 ml single cream
- 1 garlic clove, peeled and quartered
- 1 tsp ground cardamom
- 40 g chilled butter, cut into small pieces
- White truffle oil, to flavour
- 4 sprigs of fresh thyme
- Tabasco, salt and freshly ground black pepper
Pour the chicken stock into a saucepan with the cream, garlic, thyme and cardamom.
Bring to the boil and simmer for 15 minutes over a very low heat, partially covered.
Remove the thyme and emulsify with the butter.
Add the wild mushrooms and boil gently for 4 minutes.
Flavour with Tabasco, white truffle oil and freshly ground black pepper.
Keep on a very low heat.
Heat a drizzle of grape seed oil in a pan and quickly fry the sea scallops on both sides.
Remove from the heat and season with salt and pepper.
Place in preheated deep plates, cover with mushroom broth, parsley and julienned truffle and serve immediately.
I recommend having the sea scallops opened and cleaned by your fishmonger. Choose 3/4 or 4/5 size; this refers to the number of sea scallops in a kilo. Never coat sea scallops in flour. To retain their flavour, they must be fried quickly and served immediately.