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Prep time
1 hour
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Cook time
30 hours
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Serves
4
Author Notes
In this carefully crafted recipe, Chef Regnauld seamlessly blends the authentic flavors of regional produce. Delicate morels from the Auvergne mountains perfectly complement the green asparagus from Roques-Hautes, while fresh scallops from the Breton coasts add a touch of refinement. The ensemble is elevated by a light blood orange vinaigrette, showcasing the creativity and expertise of the chef. Follow this recipe step by step to create a dish as delicious as it is inspiring, worthy of the finest French tables. —damianotrulli
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Ingredients
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12
large morels
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8
green asparagus
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10
large scallops
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1
blood orange
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100 grams
of liquid cream
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1
egg white
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20 grams
of chopped chives
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30 grams
of butter
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100 milliliters
of olive oil
Directions
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Prepare the scallop filling by blending 150g of scallops and the egg white, then mix in the cream. Season with salt, pepper, add the chives and zest some blood orange. Transfer the mixture into a piping bag and refrigerate.
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Wash the morels twice in plenty of water and remove the stems. Stuff the morels with the filling and place them in a baking dish.
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Snap off the fibrous ends (white and purple parts) of the asparagus, peel them, and blanch them for 2 minutes, then cool them in ice water. Peel the blood orange and segment it. Squeeze the remaining orange and add olive oil to make a dressing.
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Cook the stuffed morels in a preheated oven at 150 degrees Celsius for about 10 minutes, making sure to cover the dish with foil. Meanwhile, pan-sear the scallops and add the asparagus to warm them up, then roll them in butter.
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Plate your dish by arranging the asparagus, the pan-seared scallops, the stuffed morels, the blood orange segments, and drizzle with the blood orange dressing.
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