PÉTONCLES BRUNOISE (BAY SCALLOPS WITH MINCED VEGETABLES)
SOURCE: ANDRÉ SOLTNER AND SEYMOUR BRITCHKY. THE LUTÈCE COOKBOOK .
André Soltner had always sauced tiny bay scallops and finely minced aromatic vegetables in a luxurious saffron pond of white wine and cream since the inception of the seafood entrée to the Lutèce menu in 1965. However, he conceded his earliest renditions to be a target of diner scorn due to his previously inadequate culinary exposure to the shellfish that led to overcooking. The introspective chef improved on his mistake by cutting the cooking time of the scallops short and had not looked back on the accident since, demonstrating how the rise of Lutèce to the memorial hall of restaurant immortality has tied to André’s willingness to accept and learn from failed experiences.
Ingredients
1 pound/450 grams bay scallops
4 tablespoons/57 grams unsalted butter
1 tablespoon/10 grams finely chopped shallots
1 carrot, trimmed, peeled, and cut in 1/8-inch/0.32-cm cubes
2 celery stalks, peeled and cut in 1/8-inch/0.32-cm cubes
1/2 cup/120 mL dry white wine
Salt and freshly ground black pepper to taste
5 saffron threads
1/2 cup/120 mL heavy cream
1 large tomato, peeled, seeded, juiced, and finely chopped to 1/4-inch/0.64-cm cubes
1/2 tablespoon/2 grams finely chopped fresh flat-leaf parsley leaves, chervil leaves OR chives
Specific Equipment
Paring knife
Colander
Medium saucepan
Nonstick skillet OR sauté pan
Serves 4
Instructions
1. Trim off any rubbery membrane attached to the scallops, if any, with a paring knife. Wash the scallops under cold running water and drain them thoroughly over a colander. Set aside.
2. Melt 1 tablespoon/14 grams butter in a saucepan over medium heat. Sauté in the shallots, carrots, and celery for 3 minutes or until they are soft but not brown.
3. Stir in the wine and season with salt, pepper, and saffron. Bring to a gentle boil and cook for 2 to 3 minutes or until the liquid has reduced to half of its volume.
4. Pour in the cream, and simmer for 4 minutes or until the sauce has slightly thickened.
5. Stir in the tomatoes and 2 tablespoons/29 grams butter. Boil the cream for 1 minute or until the sauce has thickened. Season with salt and pepper, adjusting according to taste. Keep warm and set aside.
6. Melt 1 tablespoon/14 grams butter in a nonstick skillet or sauté pan set over high heat. Sauté in the bay scallops for 2 minutes, constantly tossing, or until the scallops have darkened in color and released their juices.
7. Pour in the sauce and the vegetables into the skillet or sauté pan and bring to a boil. Remove the skillet or sauté pan immediately from heat to prevent overcooking.
8. Distribute the scallops and vegetables evenly among individual soup plates. Sprinkle the top with parsley, chervil or chives.
