A recipe from Régis MARCON - Bocuse d'Or 1995
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 4 people
Shell the scallops. Separate the scallops from the beards, and place the beards to soak under running water, stirring frequently. Keep the shells.
Drain and press the beards to remove as much water as possible. In a stewpot, fry them in olive oil with the shallots. Deglaze with the white wine, reduce by half, and just cover with water. Cook for 10 minutes over a very gentle heat. Stop cooking, filter after 10 minutes, set the bouillon aside.
Slice the leek and green cabbage into small square pieces. Peel the potato, wash it, and also cut into small square pieces.
Fry the butter with the vegetables in a saucepan for 2 to 3 min, add the potatoes, just cover with the scallop beard bouillon, and cook very gently, covered, for 25 to 30 min.
Once cooked, drain the vegetable filing (keep hot), set the soup bouillon to one side, and reduce if needed to produce 3 dl; the soup will thicken itself.
Blanch the marrow slices in boiling water (keep 20 g for the bouillon). Slice the truffle into thin slivers. Cut each scallop in two, then stuff with a slice of marrow and some truffle slivers. Salt the inside lightly.
Finishing the soup
Blend the 20 g of marrow with one quarter of a garlic clove and the 4 tablespoons of chopped parsley. Bring the soup bouillon to the boil, add the marrow and herb mixture and blend.
Cooking the scallops
Brown the scallops in a very hot frying pan with a little olive oil, and keep them just cooked.
The soup bowl
Sprinkle some coarse salt in each bowl, place the empty, hot shells on top, arrange the filling inside and then the scallops. Use a ladle to add the green-coloured, creamy cabbage soup.
This is my interpretation, using scallops, of the popular cabbage soup, an Auvergne tradition that warms the heart. Don’t forget the little extra, the fat mixed with a little garlic which is added at the end of the process.