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Coquille

Our advisors prepared scallops for you.

Ingredients

6gelatin sheets of 2 grams
750gloosely whipped cream
120mlshellfish stock
400gscallop meat
Squid ink

Preparation

  1. Sear the scallops in a little oil. Season with salt and pepper. Heat the shellfish stock and dissolve the soaked gelatin in it. Put the scallops in the food processor with the shellfish stock and blend until smooth. Carefully fold this into the semi-whipped cream.
  2. Lightly brush the molds with squid ink and then pipe in the mousse. Smooth the top and freeze. Unmold and place on a plate. Allow to thaw before serving.