Bulgur and scallops, emulsion with lemongrass

HealthyFoodMom.com - Bulgur and scallops, emulsion with lemongrass - Healthy and gourmet meal idea

Bulgur and scallops, emulsion with lemongrass

Prep Time25 mins
Cook Time30 mins
Total Time30 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, Place
Servings: 4
Calories: 160kcal


  • 180 g Bulgur
  • 2 Shallot
  • 1 Mango
  • 3 Piquillo peppers
  • 1 brin Coriander
  • 1 l Poultry broth
  • 50 g Butter
  • 50 g Duck fat
  • 12 For the Saint-Jacques
  • 8 Shell Saint-Jacques
  • 60 g Radish (or a small piece of cucumber)
  • 1 l Duck or butter fat
  • 1 Espelette pepper
  • 2 stems Flower of salt
  • 25 cl For the emulsion
  • Fumet of fish
  • Bouquet garni
  • lemongrass
  • Liquid cream (+ 15 cl whipped)
  • Espelette pepper
  • Cell


  • The emulsion: bring to the boil the fish stock with the bouquet garni and the stems of lemongrass. Cook and reduce to cover for 1 hour over low heat. Filter. Pour back into the pan, add the cream and let reduce by half.
  • Bulgur: peel the mango, detail the flesh in dice. Cut the pimientos in small dice. Rinse and thin the coriander. Heat the chicken broth.
  • In a frying pan, heat the duck fat and fry the chopped shallot without leaving any color. Add the bulgur, and always on the fire, mix until it is pearly. Pour 2 ladles of chicken broth and cook like a risotto, adding broth as it is absorbed, until fully cooked bulgur. Stir in the butter. Add the cubes of mango, pimientos and coriander leaves.
  • Season walnuts with salt and Espelette pepper. Fry them quickly in the pan in the duck fat. Sprinkle with a grated radish. Bring the lemongrass stock to a boil. Off the heat, vigorously emulsify by incorporating the whipped cream.
  • Spread the bulgur in plates, place the scallops on top, then pour a lemongrass emulsion cord. Enjoy.


  1. Bulgur and scallops, emulsion with lemongrass, I really like it!

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