Recipe for scallops with chanterelle cream and curry leek fondue

(for 2 person)

Ingredients 

• 4 scallops
• 1 jar of chanterelles
• 2 leeks
• 1 shallot
• 1 tsp of royal curry
• 1 tsp of garlic paste
• 200 ml of heavy cream
• 1 lime
• 1 bunch of coriander

Preparation

• Rehydrate the chanterelles for 15-20 minutes in warm water. Drain and set aside.

• Prepare the leek fondue: slice the leeks and shallot. Brown them over low heat with a bit of butter and water.

• Add the royal curry, then cook for 10 minutes.

• Make the chanterelle cream: brown the chanterelles for 7 minutes in a bit of butter, garlic paste, and cream. Let it thicken, then blend everything together.

• Brown the scallops for 1 minute on each side in a very hot pan.

• Plate and enjoy!
  
  

Watch the recipe video

Enjoy !