Jean-François Piège shares with you every Saturday on Point its secrets by putting a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris unveils his scallop blini. To make this amuse-bouche which begins his menu of the territories of France at his gastronomic table, you will need the donut dough for which he revealed the recipe to you last week. All you have to do is dip a very generous strip of scallops on one side only in the beignet dough and cook it for a few seconds on top of it in clarified butter in a very hot pan. The scallops will be crispy on top and almost raw on the bottom. As a final touch – they are optional – caviar, double cream, sea fennel and voila. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. Treat yourself !
The recipe: scallop blini from Jean-François Piège (quantity for 4 blinis)
At the market
2 beautiful scallops, donut dough (recipe from last week), 40g of clarified butter, 20 g caviar, double cream, samphire
In the kitchen
Cut four very generous strips of scallops. Dip each strip in the donut batter on one side only.
In a pan, melt your clarified butter (a butter from which casein and whey have been removed to keep only the fat). When the pan is hot, place your slices of scallops on the side soaked in donut dough to cook them just a few seconds.
Dressage
On a large plate, spread your slices of scallops. On each side resembling a blini, place 5 g of caviar. Add a hint of double cream next to it. Finish on top with a samphire sheet.
Consult our file: Jean-François Piège – Fall into the Trap