Puff Pastry Shell with Scallops, Chicory and Parsnip

Method

Servings: 2

1. Cut the chicory into thin strips and finely chop the shallot.
2. Bake the shallot in a pan with butter and do the same with the chicory.
3. Add the white wine and let it reduce by half.
4. Add the cream and heat again to thicken the sauce.
5. Season with pepper and salt.
6. Place the puff pastry shells for 8 minutes in a preheated oven at 170 °C.
7. In the meantime, bake the scallops in a hot pan, no butter added.
8. Season with pepper and salt.
9. Take the shells out of the oven, garnish them with the chicory sauce and parsnip puree.
10. Finish by adding the scallops.

Parsnip puree :

• Peel and chop the parsnip.
• Put the pieces in a bowl and add 1/3 milk, 1/3 cream and 1/3 chicken stock.
• Cook for 20 minutes.
• Use 1/3 of its juice and mix with the parsnip.
• Add some butter, salt and pepper.

Tip: make soup with the rest of the gravy.