Salt<\/span><\/li>\n<\/ul>\n[\/et_pb_text][et_pb_button button_url=”https:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html” url_new_window=”on” button_text=”I ORDER CHANTERELLES ” button_alignment=”center” _builder_version=”4.22.2″ _module_preset=”default” custom_button=”on” button_text_color=”#FFFFFF” button_bg_color=”#c39d63″ button_font=”Sabarot Titre||||||||” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/Petit-epeautre-saint-jacques.jpg” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” text_font=”Arial||||||||” text_text_color=”#000000″ text_font_size=”19px” inline_fonts=”Sabarot Corps” global_colors_info=”{}”]<\/p>\n
Recipe <\/span><\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” text_font=”Arial||||||||” text_text_color=”#000000″ text_font_size=”19px” global_colors_info=”{}”]<\/p>\n
\n- Thinly slice the red onion and saut\u00e9 for 10 minutes in a frying pan with 1 tablespoon of olive oil.<\/span><\/li>\n
- Add the Petit \u00c9peautre du Velay and brown for a few seconds. Then add the chanterelles<\/strong>. <\/span><\/li>\n
- Moisten with a ladleful of vegetable stock, stirring constantly, and season with salt. Add the stock ladle by ladle, waiting for the Petit \u00c9peautre du Velay to absorb the liquid before adding more. Allow about 20 min for cooking. <\/span><\/li>\n
- 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. <\/span><\/li>\n
- Squeeze the lemon<\/span><\/li>\n
- At the end of cooking, remove the Petit \u00c9peautre du Velay aux girolles from the heat. Add the cr\u00e8me fra\u00eeche, lemon juice and grated Parmesan, then stir. Adjust the seasoning. <\/span><\/li>\n
- Just before serving, arrange the Petit \u00c9peautre du Velay on the plates and add the still-warm scallops on top.<\/span><\/li>\n
- Sprinkle with parsley and lemon zest.<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” text_font=”Sabarot Corps||||||||” text_font_size=”22px” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
Chanterelles <\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
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.<\/span><\/p>\nSo treat yourself to our recipe for Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops!<\/span><\/p>\n[\/et_pb_text][et_pb_button button_url=”https:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html” url_new_window=”on” button_text=”I ORDER CHANTERELLES ” button_alignment=”center” _builder_version=”4.22.2″ _module_preset=”default” custom_button=”on” button_text_color=”#FFFFFF” button_bg_color=”#c39d63″ button_font=”Sabarot Titre||||||||” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/girolles-en-bocal-185g.jpg” title_text=”chanterelles-in-a-jar-185g” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/petit-epeautre-du-velay-10min.jpg” title_text=”petit-epeautre-du-velay-10min” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” text_font=”Sabarot Corps||||||||” text_font_size=”22px” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
Petit \u00c9peautre du Velay<\/strong><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit \u00c9peautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit \u00c9peautre 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 \u00c9peautre du Velay invites you to be creative. <\/span><\/p>\nSo treat yourself to our recipe for Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops!<\/span><\/p>\n[\/et_pb_text][et_pb_button button_url=”https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html” url_new_window=”on” button_text=”I ORDER THE PETIT \u00c9PEAUTRE DU VELAY” button_alignment=”center” _builder_version=”4.22.2″ _module_preset=”default” custom_button=”on” button_text_color=”#FFFFFF” button_bg_color=”#c39d63″ button_font=”Sabarot Titre||||||||” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
DISCOVER THIS RECIPE FOR PETIT \u00c9PEAUTRE DU VELAY WITH CHANTERELLES, LEMON AND PAN-FRIED SCALLOPSIngredients for 4 people 200 g of Petit \u00c9peautre 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. […]<\/p>\n","protected":false},"author":3,"featured_media":21383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[912,941,1311],"tags":[],"class_list":["post-25676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-mushrooms","category-girolles-en","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops - Sabarot - Des produits bons, sains, naturels<\/title>\n<meta name=\"description\" content=\"Discover this recipe for Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops, ideal for sharing with friends!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/petit-epeautre-du-velay-with-chanterelles-lemon-and-pan-fried-scallops\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops - Sabarot - Des produits bons, sains, naturels\" \/>\n<meta property=\"og:description\" content=\"Discover this recipe for Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops, ideal for sharing with friends!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/petit-epeautre-du-velay-with-chanterelles-lemon-and-pan-fried-scallops\/\" \/>\n<meta property=\"og:site_name\" content=\"Sabarot - 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