Chef Dénès specialties
CHEF DÉNÈS SHARES WITH YOU HIS PASSION FOR KITCHENING
Scallops in the Coral of Tourteau
for 4 persons
12 scallops
150 gr of butter
chervil
50 gr of edible coral
20cl of fresh cream
curry oil
2 parsnips
Sear the scallops, crush the coral cake, mix with the cream and butter.
Cook the parsnip and mix it. Arrange the obtained dumplings in the plate, decorate with the chervil and according to your tastes.