Roasted scallops with juniper butter, fermented cabbage and mushrooms

At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.

This recipe from Ludovic Nardozza, chef at the Asterales restaurant in Corrençon-en-Vercors, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6
Preparationtime: 1 h 20
Cookingtime: 1 h 50
Marinade: 12 h

Ingredientsfor Ludovic Nardozza 's roastedscallops, fermented cabbage and mushrooms

500 g cooked fermented cabbage (sauerkraut)
400 g wild mushrooms
Butte r

For the mushroom ketchup

500 g button mushrooms
10 cl winevinegar
5 drops Tabasco
1 tbsp. Worcestershiresauce
1 tbsp. tomato paste
1 tbsp. brown sugar
2 shallots, chopped
1 onion, chopped
3 cloves
1 bay leaf
10 g fresh ginger

For the mushroom jelly

250 g finely sliced button mushrooms
25 cl chicken stock
2 g agar-agar

For the mushroom velouté

250 g finely sliced button mushrooms
1 shallot, chopped
1 clove garlic, minced
250 g full-fat cream
25 cl chicken stock
Lemon juice

For the tile

2 eggwhites
50 g flour
50 g butter

Forthe scallops

12 scallops with their coral
10 g juniperberries
50 g butter
150 g full cream
2 egg yolks

Steps for Ludovic Nardozza 's roastedscallops, fermented cabbage and mushrooms

Mushroom ketchup: The day before, thinlyslice the mushrooms anddrain them overnight in a colander with 5 g salt. The next day, placethemin a saucepan with the rest of the ketchup ingredients. Cook over a low heat for 40 min, then blend.
Mushroom jelly: Brown the mushrooms in a little oil. Add the chicken stock, season, cook for 10 min and strain. Glue the stock with the agar-agar and pour onto a baking tray to form a fine veil . Leave to set and cut into circles with a pastry cutter.
Mushroom velouté: Start bycoloring the mushrooms in a little oil. Add the shallot and garlic, then the chicken stock and cream. Season to taste. Cook for 10 min. Blend and strain. You can finish the seasoning with a dash of lemon juice.
Tuile: Mix flour with 2 eggwhites and softened butter. Season and spread on a baking sheet lined with baking paper. Bake for 10 min at 160°C. Break into pieces for garnishing.
Wild mushrooms: Carefully wash the mushrooms and sauté in butter at the last minute.
Saint-jacques: Roast the juniper berries in the oven. Blend them with the butter. Clean the scallops and separate the coral. Mix the coral with the cream and 2 egg yolks. Strain and cook like a sabayon: whisk constantly over low heat to froth the preparation. At the same time, cook the scallops in juniper butter for 1 min on each side.
Presentation: Place a mound of fermented cabbage in the center of the plate. Cover with mushroom jelly . Dot with mushroom ketchup . Arrange the scallops with a dash of juniper butter and the wild mushrooms. Place a piece of tile on top and decorate with fresh herbs. Arrange the coral sabayon in a separate bowl and serve with the velout é.