Jul 13 2026
Restaurants›Restaurant La Chronique›Crudo De Pétoncle Recipe

Crudo De Pétoncle Recipe

Inspired by Restaurant La Chronique
Time30m
Serves2

Poireau vinaigrette / Crémeux maïs

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Ingredients

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Crudo de Pétoncle

Poireau Vinaigrette

Crémeux Maïs

Method

Crudo de Pétoncle Preparation

  1. 1

    Prepare the Scallops

    Thinly slice the scallops and arrange them on a plate. Drizzle with lemon juice, olive oil, sea salt, and black pepper. Set aside to marinate while preparing the other components.

Poireau Vinaigrette Preparation

  1. 2

    Cook the Leeks

    Trim the leeks, removing the tough green parts. Slice them thinly and rinse under cold water. In a pan, sauté the leeks in olive oil over medium heat until tender, about 5-7 minutes. Set aside to cool.

  2. 3

    Make the Vinaigrette

    In a small bowl, whisk together white wine vinegar, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in olive oil while whisking until emulsified.

  3. 4

    Combine

    Drizzle the vinaigrette over the cooked leeks and mix well.

Crémeux Maïs Preparation

  1. 5

    Prepare the Corn

    In a saucepan, combine sweet corn kernels and heavy cream. Bring to a simmer and cook for about 10 minutes until the corn is tender. Blend until smooth.

  2. 6

    Finish the Crémeux

    Return the blended corn to the saucepan, add butter, salt, and black pepper. Stir over low heat until warmed through and creamy.

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