Pour 4 personnes
Préparation: 20 min
Cuisson: 55 min
Ingrédients
- 16 scallops
- 8 large langoustines
- 24 slices of smoked pork belly
- 1carrot
- 1 onion
- 1 leek
- 2 shallots
- 1 garlic clove
- 1 bouquet garni
- 2 tbs of olive oil (Les Merveilles, Château Calissanne, Aix-En-Provence AOC)
- Coarse salt
- 250 g green lentils
- For the sauce: 1 onion, 1 garlic clove, 2 shallots, 20 cl white wine: Château Calissanne white, 1 bouquet garni, 20 cl fresh cream
Préparation
- Dice the onion, carrot, shallots and leek.
- Fry gently in a little goose fat.
- Add the lentils and chopped garlic clove.
- Cover with 1 litre of cold water. Bring to the boil: add the coarse salt and bouquet garni.
- Cover and simmer for 35 mins.
- Open the scallop shells and remove the scallops.
- Shell the raw langoustines. Keep the tails, and reserve the chests and shells.
- Roll each scallop and tail in a slice of pork belly, and chill.
- Gently fry the coarsely-chopped onion and finely-chopped shallots in butter. Add the garlic clove and then the scallops’ beards and coral, the langoustine shells and a small piece of pork belly.
- Deglaze with the white wine, add the bouquets garnis and cook for 20 mins.
- Press firmly through a small conical strainer.
- Reduce and add the cream. Keep warm.
- Fry the scallops and langoustine tails in butter for 1 min on each side.
- Place the lentils in the middle of the plate, surround with the scallops and langoustines, and decorate with a ring of sauce.