stjacquessnackeesweb - Snacked scallops and seasonal velouté: the recipe of Guillaume de Caen - actu.fr
This week, Guillaume explains how to cook seared scallops and their seasonal velouté. (© The Sunday Photographer)

In collaboration with Côté Caen (Calvados), Liberty offers you every weekend a recipe, simple and effective, concocted by the Sunday Photographer. This January 24, 2021, this fine gourmet will reveal the secrets of his snacked scallops and their seasonal velvety to you.

We pinch for St-Jacques at this time of year. It comes from us and we like to taste it both hot and cold. Let’s keep the carpaccio for this summer, make way for a recipe that will warm our hearts as it should this winter: delicately seared scallops, in a seasonal velvety.

Guillaume SavaryThe Sunday Photographer

Ingredients

To make this recipe, you will need: 3 scallops per person, dry country bread, spinach, 2 carrots, 2 onions, 1 leek, salt, freshly ground pepper, butter and olive oil.

Preparation

For the velouté, the onions are peeled and roughly chopped, as are the leeks and carrots. Let’s go for 40 minutes of cooking in a large pot of simmering water. Toast two slices of country bread. We will toast an additional slice at the end to make crispy croutons.

Collect your vegetables and your bread to put them in a blender, and add the cooking water little by little while you mix everything, until you obtain a velvety consistency that is not too compact, making sure that the bread is well crushed. Season with salt and pepper. For the spinach, heat a pan with olive oil, and brown for a minute, to give them a slightly crunchy consistency.

While you take care of the soup, you will have taken care to place your Scallops on absorbent paper. Heat a pan with a knob of butter and a drizzle of oil. Once the butter is slightly foamy, your Scallops have the right to a round trip to color them, so that they remain tender to the heart. About a minute per side should suffice.

The Sunday Photographer

Me, it’s Guillaume alias “Le Photographer du Dimanche”. I have been a food photographer for two years, and passionate about cooking since I was little. In addition to taking photographs for restaurants, chefs, pastry chefs or passionate producers, I also sometimes go behind the stoves with my cook buddy, Étienne, for our Bombance evenings under the banner of “street good food”. We will be sure to let you know!
While waiting to meet you there one day, I hope that we will have a good time together.

Dressage

Pour a ladle of velouté into a deep plate, then place your Scallops in the center, the spinach around, the croutons on top, with a little fleur de sel and pepper, and a drizzle of oil.