- Scallops - 24 pcs
- Butter - 60 g
- Flour - 1 tsp
- Parsley - 200 g
- Leek - 3
- Garlic - 1 clove
- Butter - 30 g
- Cream - 200 ml
- Salt - 1 pinch
- White pepper powder - 1 pinch
- Chanterelle - 200 g
- Leek - 1
- Butter - 20 g
- Pasley - 1/2 sprig
- Salt - 1 pinch
- White pepper powder - 1 pinch
Procedures:
1. Soak the parsley in a pot of boiling water for 1 minute, then put under ice water. Wring dry the leaves and then chop into finely.
2. Chop the leek and garlic in slices.
3. Saute the leek and garlic with a bit of salt under low heat for 10 minutes.
4. Blend the parsley with the sauteed leek and garlic, adding the cream. Then season with salt and white pepper powder.
5. Wash the chanterelle and chop the leek into slices.
6. Saute the leek with butter under low heat for 5 minutes. Then add the chanterelle to continue saute for another 5 minutes. Season with salt and white pepper powder.
7. Coat the scallops with flour, then season with salt and white pepper powder.
8. Sear the scallops with butter for several minutes.
9. Wipe a circular shape with the parsley paste and then put the scallops on the side in a circle shape.
10. Place the chanterelle on the side and decorate with a sprig of parsley.
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