A meeting of land and sea to awaken the palate.
In the background is the green and slightly sweet flavour of young broad beans, tasting subtly of hazelnut, that you can eat raw, as they do in the south of France. Small, barely cooked scallops and sea urchin coral dominate the dish. A note of contrast comes from the bold addition of andouille (tripe sausage), so that lovers of earth and sea will be equally fulfilled.
Serves 4
Ingredients
2 kg live small scallops. 2 kg small, very green spring broad beans. 4 sea urchins from the Channel. 4 slices of andouille de Vire. Thyme flowers. 5 cl chicken stock. 40 g butter.
Vinaigrette : 1 tbsp cider vinegar. 4 tbsp peanut oil. Salt, pepper and nutmeg
Easy and especially fast if you peel the
broad beans ahead of time.
Basic preparation
Separate the scallops from the coral, discarding the coral. Rinse the scallops under cold running water, drain and set them aside in the refrigerator.
Shell the beans and blanch them for two minutes in boiling salted water. Refresh them in cold water and peel off the skin, which comes off easily when you pinch them between your thumb and forefinger.
Slide the scallops onto 12 small wooden skewers and set them aside. To make the vinaigrette, cut the andouille into small dice after having discarded the black skin. Dissolve the salt in the vinegar, add pepper, thOpen the sea urchins from the top using small scissors. Shake them to empty them out as much as possible and scoop out the coral with a small spoon.
Last minute
In a small saucepan, reheat the beans in the chicken stock with 20 g of butter, salt, pepper and thyme flowers.
Heat the vinaigrette, whisking it as it heats.
In a hot saute pan, melt 20 g of butter and cook the scallops for 30 seconds on one side only, without letting the butter burn. Season them.
Place the brochettes on hot plates, raw side underneath.
Arrange the broad beans on plates. Gently place a little sea urchin coral on top.
Dress the scallops with the well-emulsified andouille vinaigrette, finish with a good grinding of pepper and a few thyme flowers.
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© Olivier Roellinger - Maisons de
Bricourt |
