Velouté Dubarry, Morteau chips and snacked scallops

Ingredients :

A Philippe Wagner Morteau sausage (cooked the day before)

1/4 cauliflower

6 beautiful scallops without coral

25 cl of liquid cream

25 cl of water

a knob of butter



Preparation of the recipe :

1- Preheat your oven to 220 ° c with a rotating grill

2- Preparation of the Dubarry velouté, a cream of cauliflower soup :

In a high saucepan, combine the cauliflower in small tops, the cream, the water and season with a little salt, pepper and nutmeg.

Cook over low heat for 20/25 minutes until the cauliflower is tender and mix before keeping warm.

3- Making morteau chips:

Cut the morteau cooked the day before and cooled into very thin slices. Place them on a non-stick baking sheet and brown them in the oven in grill mode for about ten minutes.

4- Cooking the scallops:

Cook the scallops on both sides in a very hot pan, season and butter at the end of cooking.

5- Presentation:

Place a small amount of velouté in the bottom of a deep plate, add the scallops and morteau chips in staggered rows. Decorate everything according to your taste and serve hot.

Enjoy !


Tips:

- This recipe can be made in the same way with bacon or Montbéliard sausage.

This achievement is a starter: to make it a main course or for gourmets, simply double the doses!

You can keep a few whole pieces of cauliflower to garnish your dish!