Coquille, salad pea, hazelnut and poultry stock

Name: Coquille, salad pea, hazelnut and poultry stock
Ingredients: Oil; celeriac mousseline; 8 Scallops; 115 g Butter; 1 Mustard; shallot in coarse brunoise; poultry stock; 140 g Panko; 1 Butter; 2 units.centiliter White wine; Salt; Pepper; Salt; 5 Poultry stock; Pepper; 56 g roasted hazelnut; 1 swiss chard leaf with stem; 2 units.centiliter noilly prat; 0.5 Garlic clove; 1 Chopped shallot; Salt; 60 g Salad Pea; 6 Cream; Pepper; Butter; Butter

Dish by chef Mathias Maucher via Koppert Cress.

You can view the original recipe here.

Ingredients

Oil

celeriac mousseline

8Scallops

poultry stock

Salt

Pepper

Butter

115gButter

1Mustard

140gPanko

Pepper

Salt

56groasted hazelnut

shallot in coarse brunoise

1swiss chard leaf with stem

Butter

1Butter

2units.centiliterWhite wine

5Poultry stock

2units.centiliternoilly prat

0.5Garlic clove

1Chopped shallot

Salt

60gSalad Pea

6Cream

Pepper

Preparation

Step 1

For the hazelnut crust, beat the butter until fluffy, chop the nuts, and mix into a crust to gratinate the scallops.
Remove the stem from the Swiss chard, cut the stem into 16 even pieces, and cut 12 small rings from the leaf. Stew the stem with a little butter and reserve the leaf.
Fry the scallops until crispy on the plancha, but keep them nicely translucent inside.
For the foam, sweat the garlic and shallot without coloring, deglaze with the wine and Noilly Prat, reduce by half, add the stock, reduce again by half, and add the cream and Salad Pea.
Finish with salt and pepper, blend the sauce thoroughly, pass through a sieve, and aerate with a hand blender.