Main courses

Scallops with saffron Beurre blanc sauce, mashed sweet potatoes

30 November 2021

Delicate and delightful, for an ocean side Christmas…


For 6 people

  • 24 to 30 scallops

Mashed sweet potatoes

  • 1kg (2 lb) of sweet potatoes
  • 100g (1/2 cup) of salted butter

Saffron beurre blanc sauce

  • 2 shallots
  • 350ml (11/2 cup) of white wine
  • 150ml (2/3 cup) of cider vinegar
  • 180g (3/4 cup) of salted butter
  • 150ml (2/3 cup) of liquid cream
  • 2g of saffron

Bread “Tuiles”

  • 80g (3 oz) of water
  • 30g (1 oz) of oil
  • 10g (1/8 cup) of all-purpose flour

Wash and peel off the sweet potatoes. Set the peelings aside. Coarsely cut the sweet potatoes in pieces and cook them in boiling water until they can be easily crushed with a fork. Drain and mix with the salted butter until smooth. Set aside.

Prepare the sauce. Put the chopped shallots in a pan with the white wine and the vinegar. Let reduce until almost all the liquid has evaporated. Sieve by pressing well the shallots. Heat the reduction juice and whisk in the cold butter cut in pieces. Then add the cream and the saffron pistils and allow to infuse. Set aside.

Shortly before serving, fry the peelings in hot oil and drop them on paper towel. Sprinkle with fleur de sel.

Also prepare the bread “tuiles” just before the scallops, to avoid them to turn softened.

Mix all the ingredients with a hand blender, then drop a tbsp of the mixture in a hot frying pan without fat. When the liquid has evaporated, the “tuile” is done. Repeat and gently drop the “tuiles” on paper towel.

Reheat the mashed sweet potatoes and the sauce, on very low heat.

Sear the scallops in a little bit of fat, (about one minute on each side).

Drop the scallops in the plates, cover with the sauce and serve with the mashed sweet potatoes and chips. Garnish with the bread “tuile”.

Plates: Kintsugi@ Bernardaud

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