Mushroom Velouté with Scallops in Walnut Oil
Soups • French
Description
Mushroom Velouté with Scallops in Walnut Oil
Ingredients
- Fresh Mushrooms 20 oz
- Leek 5 oz
- Onion 0 oz
- Celery salt 0 oz
- Potato 5 oz
- Lemon 0 oz
- Dry White Wine 5 fl oz
- 33% Cream 5 fl oz
- Milk 5 fl oz
- Salt to taste
- Chicken Broth 10 fl oz
- Ground Nutmeg to taste
- Scallops 0 oz
- Walnuts 0 fl oz
- Butter 0 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.
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