Consommé with shiitake, langoustines and scallops
I'm a huge fan of top French chef Joël Robuchon. I always go to L'Atelier de Joël Robuchon in Paris whenever I'm there. Decorated in black and red, the restaurant has a relaxed but classy vibe. You can sit at the bar around the kitchen, which makes you feel like you're part of the action. On the menu you have the choice between small and regular portions, and all the dishes are truly delicious. The dish you've got to try at least once in your life is the famous puree Robuchon, with its velvety texture and full buttery flavour.
Today I won't be cooking Robuchon's mashed potatoes, but my own version of his recipe for consommé with mushrooms and seafood. The recipe I use is a bit simpler: I leave out the oysters and use shiitake mushrooms instead of oyster mushrooms. For the consommé, I use a chicken carcass and basic vegetables. I simmer the broth over low heat for a few hours, leaving it so clear that there's no need to clarify it. For the scallops, I prefer the ones from Scotland because they're just the perfect size.
Ingredients for 4:
- 6 scallops
- 8 langoustines
- 800 ml chicken consommé
- 1 tablespoon clarified butter
- 100 g small shiitake mushrooms
- 1 leek, only the white part
- 1 cm fresh ginger
- 1 thick carrot
- A few sprigs of chervil
- Pepper and salt
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Step 1: the seafood
Cut the scallops crosswise into four slices, then peel and devein the langoustines and cut them in half lengthwise. Place the seafood in the fridge.
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Step 2: the vegetables
Brush off the shiitake, remove the stalks and cut into slices if the mushrooms are large. Cut the white part of the leek into fine julienne 5 cm long. Peel the ginger and cut it into fine julienne too. Heat half a tablespoon of butter and sauté the leeks and ginger until tender. Cut the carrot into fine slices and cut lozenges with a vegetable cutter. Blanch the carrot cut-outs until al dente, then drain on paper towel.
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Step 3: the consommé
Heat the consommé. Add the shiitake and cook gently until tender.
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Step 4: finishing
Heat four deep plates.
Heat half a tablespoon of butter and fry the langoustines very briefly on each side, no more than a minute in total.
Divide the langoustines, scallop slices, shiitake, leeks and ginger among the four plates. Top with the warm consommé. Finish with chervil and carrot lozenges.
![Consomme Scallops Langoustines 00247]()
