Valute of champignons with Saint-Jacques scallops under walnut oil
6 servings
45 minutes
Mushroom currency with scallops in walnut oil is an exquisite dish of French cuisine that embodies tenderness and sophistication. The creamy-textured mushroom puree soup, infused with nutmeg aroma, pairs beautifully with scallops sautéed in walnut oil, giving them a delicate nutty hue. The origins of the currency trace back to ancient culinary traditions of France, where creamy soups symbolized luxury and aristocracy. This dish is perfect for gourmets who appreciate the harmony of flavors: earthy mushrooms, sweet scallops, and velvety cream create a refined gastronomic symphony. Served in a deep plate or bowl, garnished with a drop of walnut oil that enhances its elegant taste. Currency makes an excellent choice for a romantic dinner or festive gathering.
1
Wash and clean the vegetables, then slice them thinly. Fry in butter. Wash the mushrooms, slice them, drizzle with lemon juice, and cook with the vegetables for 3 minutes.
- Fresh mushrooms: 600 g
- Leek: 120 g
- Onion: 60 g
- Celery root: 60 g
- Butter: 20 g
- Lemon: 8 g
2
Add milk, chicken broth, and bouquet garni, boil for 15 minutes after boiling. Add potatoes and cook for another 20 minutes.
- Milk: 180 ml
- Chicken broth: 240 ml
- Potato: 180 g
3
When all the ingredients are ready, they need to be blended in a blender, then strained through a sieve, heated, and cream, nutmeg, and salt to taste added.
- Cream 33%: 120 ml
- Ground nutmeg: to taste
- Salt: to taste
4
Slice the scallops into large pieces and fry in walnut oil over high heat until golden brown, adding salt and pepper. Pour the sauce into a plate or bowl, add the scallops, and drizzle with walnut oil.
- Scallops: 60 g
- Walnut oil: 20 ml
- Salt: to taste