Recipe Seared Scallops with Tomato Coulis and Rice Galette from Chefs de France in EPCOT

Located within Epcot park, Chefs De France is the main restaurant in the France pavilion. It is a is a casual family restaurant serving nouvelle French cuisine inspired by culinary legends Paul Bocuse, Roger Verge and Gaston Lenotre and the restaurant’s menu is a reflection of classic French cookery.

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Seared Scallops - Chefs de France - EPCOT

Seared Scallops with Tomato Coulis and Rice Galette from Chefs de France in EPCOT

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Rating: 5
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Course

Main Dish

Cuisine

French

location

Chefs de France, Epcot

Servings

servings MetricUS Imperial

Ingredients

• 3 shallots finely chopped
• fresh tarragon chopped
• butter for sauteing
• 2 cups White Wine
• 2 tablespoons vinegar
• 1 cup Heavy Cream
• 14 ounces unsalted butter
• 2 chopped tomatoes
• salt and freshly ground pepper to taste
• 12 scallops
• Rice Galette see note
• leaves sauteed pear baby tomatoes fried herband fresh dill for garnish

Course Main Dish Cuisine French location Chefs de France, Epcot Servings servings MetricUS Imperial Ingredients 3 shallots finely chopped fresh tarragon chopped butter for sauteing 2 cups White Wine 2 tablespoons vinegar 1 cup Heavy Cream 14 ounces unsalted butter 2 chopped tomatoes salt and freshly ground pepper to taste 12 scallops Rice Galette see note leaves sauteed pear baby tomatoes fried herband fresh dill for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Saute shallots and tarragon in butter.
2. Add wine, vinegar.
3. Let cook for few minutes.
4. Add cream.
5. Let cook until mixture reduces in volume by half.
6. Add butter a little at a time.
7. Add tomatoes, stirring.
8. Season with salt, pepper.
9. Season scallops with salt, pepper.
10. Saute in butter until golden and cooked.
11. Serve on top of rice gallette.
12. Ladle sauce around edges.
13. Garnish.

Rice Gallette

1. Saute 1 chopped onion in butter.
2. Add 5 ounces risotto, chicken and clam bases and saffron to taste.
3. When risotto is cooked, mix in 2 ounces Parmesan and 4 ounces of butter.
4. Mixture should be thick.
5. Place on sheet pan and flatten out.
6. Cool in the refrigerator.
7. Once cooled cut into squares or triangles.
8. Saute in butter until browned for presentation

Recipe Notes

Flavoring bases are concentrated pastes sold in all major supermarkets. Look for them on the top shelves in the area where they sell bouillon. Never substitute bouillon!

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Before You Go:

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