KENZO recipe

This week, let's enjoy a recipe inspired by the texture and the colour of one of our key patterns of the season: the Petal print, presented on this architectural bomber jacket and this two-toned sweater.

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Slices of scallops and raw porcini mushrooms


Serves 4


8 large raw scallops without their coral
8 large fresh porcini mushrooms
4 tsp. hazelnut oil
4 tbsp. olive oil
3 tbsp. elderberry syrup
Fine sea salt
Freshly-ground pepper
4 slices of farmhouse bread


Ask your fish merchant to extract the scallops from their shells, remove the coral and clean them. Then pass the scallops under running water, wipe them and set them aside in a cool place in an airtight container.  
Brush the mushrooms (but without washing them) and cut off the earthy parts of the feet. Store the feet in a cool place for later use
(in an omelet or a soup, for example).


On a work surface, cut the mushrooms into thin slices approx. 3mm thick.
Bring out the scallops and cut them into slices of the same thickness.


On the plates, alternate slices of scallops and of mushrooms in decreasing rows, add a little salt.


Mix the oils and the elderberry syrup in a bowl.
Pour the mixture generously over the scallop and mushroom preparation and sprinkle with chives. Add pepper.


Serve straight away with a slice of freshly-toasted farmhouse bread.