Semi-cooked scallops and porcini tartares

Publiée le 13/12/2019



According to a cook recipe from

Christophe Marchais
restaurant Jeux2Goûts (Châteauroux)

Semi-cooked scallops and porcini tartares
in gourmet organic oil from Amazonian Vigean nuts

Preparation: /
Cooking : /
Rest: /


  • 20 scallops
  • 4 large and 4 small porcini mushrooms
  • 30 g chives
  • 10 chopped nuts
  • Old balsamic
  • Vigean Amazon Walnut Oil
  • Salt pepper
  • Trout eggs and herring caviar


  1. Make the porcini tartare:
  2. Cut the large porcini mushrooms in brunoise, chop the chives, mix the two by adding the nuts, a spoon of balsamic and 5 Amazonian nut oil. Season.
  3. Arrange in a circle on a plate.
  4. Decorate the round by inserting the trout and herring eggs.
  5. Fry the scallops over very high heat for 20 seconds each side. Slice them in half on the thickness and then dress as a corolla on the porcini tartare.
  6. Make thin strips with the small porcini mushrooms and place in the center of scallops, drizzle with generous drizzle of oil, salt and pepper.
  7. Decorate with fresh herbs and taste with ... a Sancerre!

Good taste tasting!


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