Cooking recipe. Pan-fried scallops with black rice by Patrick Descoubes, chef in Chinon

The program "Together is better" sets out to discover the culinary talents of the Center-Val de Loire region by regularly showing a portrait of a chef, who gives us the secret of a gourmet recipe to be made with local products.

Meeting with Patrick Descoubes, chef at "L'Océanic", located in Chinon

L'Océanic is located in downtown Chinon, since 1991, fresh products are always in the spotlight with inventive and original cuisine.

As its name suggests, this restaurant specializes in seafood. Chef Patrick Descoubes innovates with new recipes, new flavors, but also in the presentation of dishes, accompanied by great wines from the region.

The shared pleasure, the will to make discover and surprise are the engines of my culinary creation. Food can only be good if you want to touch the person to whom it is served.

Patrick Descoubes

Recipe: Pan-fried scallops with black rice

Ingredients :

  • 20 beautiful nuts of fresh scallops
  • 400 gr of venerated rice
  • Olive oil
  • 3 Kumara purple sweet potatoes
  • 10 cl of heavy cream
  • 20 cl of mussel juice
  • 200 gr soft butter
  • 250 gr of Shimeji mushrooms
  • 100 gr of soya beans

Start by cooking the revered rice for 12 minutes in boiling water, salted.

Cook the Kumara sweet potatoes in boiling water, once cooked, blend them, add the heavy cream, salt and pepper. Then put everything in a pocket with a fluted nozzle.

Fry the mushrooms.

- Cooking recipe. Pan-fried scallops with black rice by Patrick Descoubes, chef in Chinon
Fry the mushrooms

Reduce the mussel juice and whisk it with the butter.

Cut the scallops in half, cook them a la plancha (or in a pan) on the side.

- Cooking recipe. Pan-fried scallops with black rice by Patrick Descoubes, chef in Chinon
Cooking scallops

Boil the soy beans for two minutes and cool them in ice water.

Once the revered rice is cooked, season it and add the olive oil.

For dressage :

In four round plates, arrange the venerated rice in a circle 11 cm in diameter. Add the ten half scallops in a circle, garnish the middle with the sweet potato kumara puree.

- Cooking recipe. Pan-fried scallops with black rice by Patrick Descoubes, chef in Chinon
Garnish the middle with the mashed sweet potato

Add the mushrooms and soy beans. Saute the four plates of mussel butter.

Good tasting !

Categories Cooking

Leave a Comment