PLATING SUGGESTION:
Butternut Squash Mousseline,
Seared scallops with braised endives
Recipe by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A side dish with autumnal notes, blending the flavours of butternut squash and Grana Padano
- A pre-cooked mousse for quick preparation
- A refined appearance with a hand-finished topping
Recipe steps
Step 1
Place 3 beautifully seared scallops at the top of the plate and season with fleur de sel.
Step 2
Reheat the Mousseline 15 minutes at 180°C in a professional oven
Step 3
Add the butter-braised endive.
Step 4
To finish, deglaze the scallop pan with butter and white wine, then add butternut tagliatelle, a few edible
flowers, and chervil.
Chef's tip
Braised endives: caramelize the endives in a sauté pan with a drizzle of olive oil and a knob of semi-salted butter, add a splash of vegetable broth, cover, and cook for 10 to 15 minutes, depending on the desired texture.
