Chef Bihi Scallops with Caramelized Chicory, Noilly-Prat Sauce
Welcome to an extraordinary culinary experience! This dish combines the delicacy of scallops with the earthy sweetness of caramelized chicory, all beautifully enveloped in a creamy Noilly-Prat sauce. Whether it’s a festive gathering or a romantic dinner, this recipe promises to delight your taste buds and impress your guests. Are you ready to elevate your cooking skills and create a dish that will surely become a favorite? Let’s dive in!
Recipe Information
- Servings: 6 (3 scallops per person)
- Total Time: 45 minutes
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Difficulty: Medium
Ingredients
- 18 scallops in shells
- 12 chicory hearts
- 2 tablespoons of butter
- 600 ml fish stock
- 200 ml Noilly-Prat vermouth (or another type)
- 1 lemon
- 200 ml crème fraîche
- Salt and pepper to taste
Instructions
- Finely slice the chicory hearts and sauté them in butter until they start to soften.
- Add the fish stock and Noilly-Prat vermouth, then allow the mixture to cook and reduce by half.
- Drain the chicory and return the liquid to the pan, adding 100 ml of crème fraîche. Reduce it until the sauce is thick and creamy.
- Season with salt and pepper, and add a drizzle of cream if desired.
- Quickly sear the scallops, cut in half, on one side, then set them aside.
- Plate the chicory on dishes or place them back in the scallop shells, then arrange the seared scallops on top. Pour over the sauce and gratin in a preheated oven until golden.
Notes
Ensure that the scallops are fresh and of high quality for the best flavor and texture.
Tips
For added depth of flavor, consider adding a splash of white wine to the sauce while it reduces.
Nutritional Information
Each serving contains approximately 350 calories.
Frequently Asked Questions (FAQ)
1. Can I prepare this dish in advance?
Yes, you can prepare the chicory and sauce ahead of time, but it’s best to sear the scallops just before serving to maintain their texture.
2. What can I substitute if I don’t have Noilly-Prat?
You can use another dry vermouth or a splash of white wine for a similar flavor profile.
3. How do I know when the scallops are cooked?
Scallops should be opaque and slightly firm to the touch when fully cooked. Avoid overcooking to prevent a rubbery texture.
4. Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat them dry before cooking for the best results.
5. What wines pair well with this dish?
A crisp white wine, such as Sauvignon Blanc or a Chardonnay, pairs wonderfully with the flavors of this dish.
