[Recette] Noix de Saint Jacques Rôties, Émulsion crémeuse D'Oignon

[Recipe] Roasted Scallops with Creamy Onion Emulsion ▼▼ Below is the RECIPE and INGREDIENTS ▼▼ Recipe for 2 People Ingredients: 6 scallops (2 people) 1 handful of washed lamb's lettuce leaves 1 drizzle of grapeseed oil 1 drizzle of walnut oil Fine salt and freshly ground pepper Creamy onion emulsion: 2 medium onions 25 g butter 2 dl single cream Fine salt Recipe: 1) Creamy onion emulsion: Peel and finely slice 2 medium onions. Melt 25g of butter in a skillet, add the sliced ​​onions and sweat, season with salt to taste, let brown, and simmer for 30 minutes over low heat, stirring regularly. Boil 200ml of single cream in a skillet. Then add 2/3 of the onion compote, bring to a boil, then transfer to a blender and blend well. 2) Season 6 scallops with fine salt on one side only. Heat a drizzle of grapeseed oil in a non-stick skillet. Arrange and quickly brown the scallops on both sides (preferably cooked until medium). Remove them to a paper towel. 3) Season 1 handful of lamb's lettuce leaves with walnut oil, fine salt, and freshly ground pepper to taste. 4) Divide the remaining third of the onion compote between two serving plates. Arrange the pan-fried scallops harmoniously on top. Add the lamb's lettuce leaves and a few strings of creamy onion emulsion around the edges, and finish with a twist of the pepper mill. (Present the remaining emulsion in a sauceboat). Serve and enjoy immediately. ► Every weekday, Joël Robuchon welcomes a chef who shares his local recipes, secrets, tips, and tricks. Simple and inexpensive recipes that adapt to each season, giving us plenty of opportunities to cook and try new products. A new video on the channel from Monday to Friday at 5 p.m. Don't forget to subscribe to the channel and... Bon appétit, of course! © GOURMET TV PRODUCTIONS