DISCOVER THIS RECIPE FOR PETIT ÉPEAUTRE DU VELAY WITH CHANTERELLES, LEMON AND PAN-FRIED SCALLOPS
Ingredients for 4 people
- 200 g of Petit Épeautre du Velay “10 minutes cooking” Sabarot
- 1 jar 185 g Sabarot chanterelles
- 12 scallops
- 1 l vegetable stock
- 1 lemon
- 20 g Parmesan cheese
- 1 red onion
- 100 ml fresh cream
- 2 tbsp. olive oil
- 10 g butter
- Parsley
- Salt
Recipe
- Thinly slice the red onion and sauté for 10 minutes in a frying pan with 1 tablespoon of olive oil.
- Add the Petit Épeautre du Velay and brown for a few seconds. Then add the chanterelles.
- Moisten with a ladleful of vegetable stock, stirring constantly, and season with salt. Add the stock ladle by ladle, waiting for the Petit Épeautre du Velay to absorb the liquid before adding more. Allow about 20 min for cooking.
- Meanwhile: Heat the butter and 1 tablespoon of olive oil in a frying pan over high heat. When the pan is hot, gently fry the scallops for 1 min on each side until golden brown.
- Squeeze the lemon
- At the end of cooking, remove the Petit Épeautre du Velay aux girolles from the heat. Add the crème fraîche, lemon juice and grated Parmesan, then stir. Adjust the seasoning.
- Just before serving, arrange the Petit Épeautre du Velay on the plates and add the still-warm scallops on top.
- Sprinkle with parsley and lemon zest.
Chanterelles
Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette. For over 30 years, Sabarot has set up worldwide networks to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!
Petit Épeautre du Velay
This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit Épeautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!
