A Philippe Wagner Morteau sausage (cooked the day before)
6 beautiful scallops without coral
25 cl of liquid cream
25 cl of water
a knob of butter
Preparation of the recipe :
1- Preheat your oven to 220 ° c with a rotating grill
2- Preparation of the Dubarry velouté, a cream of cauliflower soup :
In a high saucepan, combine the cauliflower in small tops, the cream, the water and season with a little salt, pepper and nutmeg.
Cook over low heat for 20/25 minutes until the cauliflower is tender and mix before keeping warm.
3- Making morteau chips:
Cut the morteau cooked the day before and cooled into very thin slices. Place them on a non-stick baking sheet and brown them in the oven in grill mode for about ten minutes.
4- Cooking the scallops:
Cook the scallops on both sides in a very hot pan, season and butter at the end of cooking.
Place a small amount of velouté in the bottom of a deep plate, add the scallops and morteau chips in staggered rows. Decorate everything according to your taste and serve hot.
- This recipe can be made in the same way with bacon or Montbéliard sausage.
This achievement is a starter: to make it a main course or for gourmets, simply double the doses!
You can keep a few whole pieces of cauliflower to garnish your dish!