As you know, within the Do It Team, eggs are always a favorite: scrambled, soft-boiled, or in an omelette… we love them in every possible form. In fact, we recently shared our favorite Paris spots to enjoy them. This time, Œufs de France are serving up a recipe that brings the flavors of Brittany to your plate. On the menu: a generous omelette with fresh scallops, perfectly in season, enhanced with buttery and briny notes. The kind of dish that turns a simple meal into a little gourmet escape by the Atlantic Ocean.
Ingredients to Shop
Serves 4 – Prep time: 30 min – Cooking time: 45 min
-
8 eggs
-
1 shallot
-
100 g smoked bacon
-
8 scallops
-
100 g samphire
-
100 g artichoke hearts (fresh or frozen)
-
1 buckwheat crêpe
-
25 cl heavy cream
-
10 cl sweet cider
-
50 g salted butter
-
Fleur de sel
-
Freshly ground black pepper
Instructions
Prepare the artichoke cream:
Roughly chop the artichoke hearts. Cook them for 15 minutes in a small saucepan of boiling salted water with a splash of lemon juice. Drain, then blend with 10 cl of heavy cream. Season with salt and pepper and set aside.
Make the shallot sauce:
Finely slice the shallot and sauté it over low heat in a small saucepan with a little salted butter. Season with salt and pepper, add the sweet cider, and let reduce for 5 minutes. Blend until smooth and keep warm.
Prepare the samphire:
Rinse the samphire and blanch it for 2 minutes in gently simmering water. Drain and keep warm.
Make the buckwheat chips:
Bake the buckwheat crêpe in the oven for 10 minutes until crisp, then break it into chips.
Prepare the eggs:
Carefully crack the tops off 4 eggs to keep the shells intact, placing the shells on one side and the eggs in a mixing bowl.
Rinse the empty shells thoroughly. Add the remaining 4 eggs to the bowl, whisk into an omelette mixture, season with salt and pepper, and stir in a little melted salted butter.
Cook the bacon:
Slice the smoked bacon and quickly brown it in a pan.
Make the omelettes:
Pour one quarter of the egg mixture into a nonstick pan, add some bacon, and cook over low heat. Fold the omelette while still slightly runny. Repeat to make 4 small omelettes.
Cook the scallops:
Sear the scallops for a few minutes in a pan with a little salted butter.
Assemble:
Place the samphire into the reserved eggshells, top with scallops, and spoon over the sweet cider sauce.
Fill the remaining eggshells with the artichoke cream.
Plate everything together and serve hot with the crispy buckwheat chips.
