A recipe from the Hôtel de la Marne: Ingredients from the local terroir for a gourmet experience

Pan-fried scallops, fried buckwheat galette, cream of butternut squash and fondue of leeks with cockles

Ingredients for 4 people:

  • 20 scallops
  • 2 leeks
  • 350g cockles
  • 2 buckwheat galettes
  • 1 butternut squash
  • 1 onion
  • 40cl milk
  • 20cl single cream
  • a knob of duck fat
  • parsley
  • white wine


Cream of butternut squash:

Chop the onion, peel the butternut squash, remove the seeds and cut into small pieces.  Soften the onion in butter and a little oil, add the butternut and cook gently for 3 minutes.  Deglaze with the white wine then add vegetable stock to almost cover and simmer on a gentle heat for 25 minutes.  Blitz the mixture in a blender and adjust the seasoning if necessary.

Fondue of leeks and cockles:

Rinse the cockles thoroughly and cook them briefly over a high heat with a little wine or water.  Remove them as soon as they open.  Remove them from their shells (they should still be translucent) and put to one side.  Slice the leeks finely, sweat them in butter and a little oil, add the cockles and deglaze with the strained cooking liquid from the cockles.  Adjust the seasoning if necessary.

Buckwheat galette:

Cut the galette into two pieces.  Brush both sides with egg white.  Cut each scallop in half and put the two pieces in the middle of the galette.  Roll the galette and secure with a toothpick, then fry for 45 seconds.

Marinière emulsion:

Bring the cooking liquid to a boil and reduce to half of its original volume.  Add 40cl of milk and 20cl of single cream.  Reduce by half again, then whisk to emulsify.

Cooking the scallops:

Flash-fry the scallops for 45 seconds on each side in a very hot pan with a knob of duck fat or butter.

Arrange on the plate and season if necessary.

Your dish is ready - bon appétit!