Mushroom Velouté with Scallops in Walnut Oil

Soups | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Velouté with Scallops in Walnut Oil

Ingredients

Fresh Mushrooms - 21.2 oz
Leek - 4.2 oz
Onion - 2.1 oz
Celery salt - 2.1 oz
Potato - 6.3 oz
Lemon - 0.3 oz
Dry White Wine - 3 fl oz
33% Cream - 4 fl oz
Milk - 6 fl oz
Salt - to taste
Chicken Broth - 8 fl oz
Ground Nutmeg - to taste
Scallops - 2.1 oz
Walnuts - 0 fl oz
Butter - 0.7 oz

Step by Step guide

Step 1

Wash and peel the vegetables, then slice them thinly. Sauté in butter. Wash the mushrooms, slice them, and drizzle with lemon juice, then cook with the vegetables for 3 minutes.

Step 2

Add milk, chicken broth, and a bouquet garni, and cook for 15 minutes after boiling. Add the potato and cook for another 20 minutes.

Step 3

Once all the ingredients are ready, blend them in a blender, then strain through a sieve, reheat, add cream, nutmeg, and salt to taste.

Step 4

Slice the scallops into large pieces and sauté in walnut oil over high heat until golden brown, adding salt and pepper. Pour the velouté into a plate or bowl, add the scallops, and drizzle with walnut oil.