Scallops, beard broth with seaweed and iodized condiment
Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.
This recipe from Quentin Durand, chef at Maison Vermer in Saint-Malo, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make this divingscallop anemone , seaweed beard broth and iodized condiment a breeze.
- Serves 6
- Preparation time: 1 h
- Cooking time: 2 h
- Marinade/salting: 13 h/2 h
Ingredientsfor Quentin Durand 's scallops
- 6 diverscallops
- 3 tbsp. olive oil
- 50 g kombu seaweed
- 2 oysters
- 10 g dried bonito
- 1 l raw cider
- 5 g puffed buckwheat
- Sal t
Specific equipment
- Kitchen thermometer
Steps for Quentin Durand 's scallops
- Scallopanemones : Open the scallops. Score the nutsvery finely and wrap them in kombu seaweed for 12 hours.
- Scallopsalt : Place thescallop livers (the black part, thehighly salty digestive gland ) in salt for 6 hours. After brining , desalinate the livers,dehydrate them(in the oven at60°C for 1 h or in the dehydrator for 3 h) and grind them to a powder. Store in a dry place.
- Beard broth:
- Dehydrate cleaned beards.
- Simmer 30 cl mineral water, beards, 20 g kombu and dried bonito for 2 hrs.
- Strain through a fine cloth, adjust the seasoning and store at 80°C in a pourer for serving.
- Iodized condiment: Reduce the cider to 90%, add the remaining kombu and olive oil. Leave to preserve for 1 h at 80°C, then blend finely with the fresh oysters. Store in a piping bag.
- Finishing and serving: When ready to serve, lightly grill the scallop anemone on the binchotan (or grill).Arrangein a soup plate. Top with the iodized condiment, puffed buckwheat and scallop salt . Pour the hot broth over three-quarters of the anemone to finish cooking.
Has this recipe inspired you to discover Quentin Durand's cuisine ? Read the Gault&Millau review of Maison Vermer.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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