Eat at : Le chapeau Rouge
Loved by the locals , Le chapeau Rouge , in the centre of Chinon serves traditional and gourmet cuisine featuring locally sourced and seasonal produce . Chef Christophe Duguin is a local ambassador making use of local and seasonal products wherever possible and his dishes are simply irresistible .
touraineloirevalley . com / restaurants / au-chapeau-rouge-chinon
Chef ’ s recipe : Roasted scallops with saffron butter sauce
This delicious recipe by Chef Duguin is delicate full of flavour …
Ingredients for 4 Allow for 3-4 scallops per person 2 shallots 10 cl white wine 1 dash of cider vinegar 10 filaments of Safran 160 g butter
Finely chop the shallots . Crush the saffron filaments with your fingertips in the palm of your hand and add the white wine , vinegar and shallots and leave to infuse overnight in the fridge .
The next day , in a saucepan , reduce the mixture over low heat to about two thirds .
Sear the scallops lightly on each side , just until lightly browned , don ’ t overcook them . Season and keep warm .
Cut the butter into pieces an add a little at a time to the reduced shallot mixture , whisking vigorously . Season .
Serve the scallops with rice , risotto or vegetable puree , and pour the saffron butter around .