Preparation Of Homemade Mayonnaise With Espelette Pepper

This recipe begins with the making of a homemade mayonnaise that transcends a simple classic emulsion thanks to the subtle addition of Espelette pepper. The technique relies on a fundamental culinary principle: vigorously mixing the egg yolk with mustard to create a stable base before incorporating the oil. This step requires constant attention, as the oil must be poured in a continuous stream while whisking energetically to obtain a smooth and homogeneous texture.

Seasoning transforms this traditional preparation into a spicy condiment. Salt and pepper structure the flavors, while a few pinches of Espelette pepper bring that mild and fruity heat characteristic of the Basque Country. This spicy note will prove essential during the final assembly, creating a gustatory bridge between the freshness of the raw vegetables and the delicacy of the seafood.

The success of this mayonnaise determines the balance of the roll: too liquid, it will soak the brioche bread; too thick, it will make the whole thing heavy. The emulsion must reach that creamy consistency that coats without masking, revealing each ingredient while unifying the contrasting textures that will make up the filling.

Preparation Of Vegetables And Brioche Bread

The preparation of the vegetables and the brioche support requires precise cutting to guarantee the harmony of textures. The lettuce is shredded into fine strips that will provide volume and crunch without dominating the whole. The cucumber is sliced into regular rounds while the grated carrot introduces its natural sweetness and bright color. This vegetable trilogy ensures freshness and contrast against the creaminess of the previously prepared mayonnaise.

The brioche bread requires a delicate thermal treatment in the pan. Toasting on both sides develops a slightly crispy crust that will resist the moisture of the fillings while preserving the soft crumb characteristic of this enriched dough. This step transforms a simple bread into a structured case, capable of generously holding the ingredients without tearing.

The longitudinal incision is the determining technical gesture: it must create an opening wide enough to accommodate the filling, while maintaining the integrity of the bread. Not cutting all the way through allows for a solid base that keeps the elements in place. This golden brioche pocket thus becomes the ideal receptacle, ready to receive the scallops waiting for their precise cooking.

Cooking Scallops From The Bay Of Saint-Brieuc

Scallops from the Bay of Saint-Brieuc require quick and controlled cooking to reveal their pearly flesh without altering their tenderness. Searing in the pan with a drizzle of oil must be fast: a few seconds are enough to lightly caramelize the surface while preserving a melting heart. This express searing develops a golden crust that contrasts with the translucent interior, the signature of respectful cooking of this noble product.

Seasoning happens immediately: salt and pepper awaken the natural briny flavors without masking them. These shellfish from the Breton bay, renowned for their firm flesh and subtle taste, do not tolerate any overcooking which would turn them into rubbery balls. The cook’s gesture must be precise, almost instinctive, to remove the scallops as soon as their opacity changes.

Cutting them in half lengthwise occurs after cooking and is a generous presentation tip. This technique visually doubles the amount of scallops in each roll while making them easier to eat. The half-scallops fit harmoniously into the brioche pocket, their sliced faces exhibiting the cooking gradient from the external gold to the central pearly white. This final step transforms three or four scallops into an abundant filling, ready to join the meticulously prepared vegetable and creamy case.

Assembly And Finishing Of The Rolls

Assembly begins by spreading the Espelette pepper mayonnaise on the inner walls of the slightly opened brioche bread. This creamy layer serves as an aromatic binder between the warm crumb and the upcoming fillings, each bite promising an explosion of creamy and spicy flavors. The gesture should be generous without excess to prevent the sauce from overflowing during tasting.

The layering of vegetables follows a precise order: the shredded lettuce lines the bottom, followed by cucumber slices and grated carrot which bring their watery crunch. This vegetable layer constitutes a refreshing bed that balances the richness of the mayonnaise and prepares the palate to receive the scallops. The seared half-scallops crown the structure, their golden faces oriented outwards for maximum visual effect.

Fresh dill sprinkled as a finish transcends the whole: its aniseed and lemony notes naturally pair with the marine flesh of the scallops while awakening the freshness of the raw vegetables. A few sprigs are enough to sign this roll with an elegant herbaceous touch, without ever stifling the briny flavors of the Bay of Saint-Brieuc. The result combines brioche creaminess, the pearly melt of the shellfish, and vegetable zing in a gourmet bite ready to serve.