Pan-fried Saint-Jacques with porcini mushrooms
I thought I had gone back to one of my first recipes with Bernard Pacaud and his "Langoustine Feuillantines with sesame seeds", but digging through my archives I dug up one of my favorite recipes from that time, a recipe from a "Cuisine Actuelle" of January 1989, exactly N ° 13, a recipe from Jacques Le Divellec who at the time held one of the best
fish tables in Paris "Le Divellec", Jacques Le Divellec hung up his apron in 2013 and the restaurant was taken over in 2016 by Mathieu Pacaud, curious shortcut .. ...
The recipe in question is very simple and delicious, "Pan-fried Saint-Jacques with porcini mushrooms".
For 4 people, you will need: - 12 Walnut St. Jacques, - 50 g of butter, - 1 tablespoon olive oil, - 350 g of porcini mushrooms, (choose not too open and very firm, like I just pointed my nose in the foam ....), - 1 clove of garlic, - 1 shallot, - Parsley
And for making the mounted butter - 100 g of butter, - 1 tablespoon of water, - 1 branch of tarragon, - 1 tablespoon flat parsley, - salt, pepper
What is a mounted butter? Mounted butter is a preparation of melted butter that remains emulsified at temperatures higher than the normal temperature at which butter usually breaks down. At 70 ° C, butter normally breaks down into its various components (clarified butter, water, ...). However, in the case of mounted butter, it is prepared in such a way that the butter can remain emulsified even up to 82–88 ° C. It can then be used in sauce
And let's go
- Peel garlic and shallots, chop finely,
- Prepare the porcini mushrooms, avoid drowning them in water by washing them, and dry them in a cloth after a quick wash, - Slice the porcini mushrooms lengthwise into not too thin slices, - Fry the porcini mushrooms for 5 minutes in a mixture of 25 g of butter and olive oil, the porcini mushrooms must remain crunchy, - Salt, pepper, reserve, - Cook St. Jacques 3 minutes per side with garlic, shallots and remaining 25g butter, - Place the porcini mushrooms and scallops on hot plates and keep warm,
Preparing the mounted butter
- Warm the water in a bowl in a double boiler, - Add a little butter while beating with a whisk (I prefer with a fork), - Let thicken and foam, - Add the remaining butter, continuing to whisk, - Salt, pepper, add parsley,
- Coat the scallops with the mounted butter, - Lightly sprinkle with chopped tarragon, - Serve immediately.
As for wine, a white Pessac-Leognan, why not a Château Carbonnieux (2014 around 35 €) or one of the wines recommended by my friend Jean-Paul with the recipe "Saint-Jacques" tripette "pear / celery -rave "