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A Menu inspired by the olive oil of the valley
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    As a main dish: Scallops caramelized

    Scallops caramelized “à la plancha”, soft and creamy Carnaroli risotto with aged Parmesan and country bacon, « Carbonara » style, bacon emulsion.    

    Ingredients for 6 servings:
    • 24 good-sized sea scallops about 30 g apiece
    • 3 slices smoked flat pancetta
    • 200 g fresh button mushrooms
    • 50 cl white chicken stock
    • 20 cl single cream
    • Flat-leaf parsley 
    • Olive oil
    • Butter
    • Wild salad greens
    To prepare the bacon emulsion
    • Dice the pancetta, reserving the pork rind and trimmings. 
    • In a pan, heat a dash of olive oil and add the bacon trimmings. Fry until golden, drain off the fat and deglaze the cooking juices with the chicken stock.
    • Add the cream and cook the mixture over very low heat for a good hour. 
    • Purée in a blender and keep warm.
    • Wash the mushrooms, slice them, sauté gently with butter and set aside.
    Risotto – serves 6 :
    •  400 g Carnaroli rice
    • 1 l white chicken stock
    • 50 g chopped onions
    • 20 cl olive oil
    • 100 g grated Parmesan
    • 20 g green scallion tops 
    To prepare the risotto :
    • Sweat the onions and fry the rice until slightly translucent.
    • Add the chicken stock a bit at a time, stirring until absorbed, taking care to keep the rice texture firm.
    • Set aside and let cool.
    • Just before serving, re-heat and finish cooking, adding the Parmesan as well as the minced scallion tops.

    To prepare the scallops:
    • At the last moment, sear the scallops in a hot, dry pan, then deglaze with a dash of oil and a pat of butter.
    • Sauté the mushrooms, adding the diced bacon and some flat leaf parsley at the end.


    To serve:
    Mound the risotto in a soup plate, top with the mushrooms and bacon and place the caramelized scallops on top.
    Place the bacon emulsion and the wild salad greens on top of the scallops.