Scallops simmered in cream sauce
You don't have to include all kinds of vegetables, as long as you include one type that you have
How to make it
1
Heat the butter in a frying pan, add A and a pinch of salt, and fry over low heat until softened
2
Season the scallops with salt and pepper on both sides and brown them on both sides in a frying pan with heated olive oil
3
Wipe off excess oil from the frying pan (2), add the white wine, and cook over high heat until the alcohol evaporates
4
Add [1] and B, bring to a boil, and simmer over low heat for about 2 minutes
5
Remove the scallops, add the butter, tomatoes and chervil and simmer for 1-2 minutes, then season with salt and pepper
6
Place the scallops on a plate, pour over [5], and top with the chervil
4 people
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- scallops
- 12 pieces
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- White wine
- 60ml
-
- butter
- 1 tablespoon
-
[A]
- Red and yellow bell peppers , julienned
- 20g each
-
- the onion thinly.
- 30g
-
- Shredded carrots
- 20g
-
- Shredded celery
- 30g
-
- Cut one mushroom (10g) into four pieces
- 2 pieces
-
- Separate the shimeji mushrooms
- 20g
-
[B]
- Shredded cucumber pickles
- 15g
-
- Chopped parsley
- 1 handful
-
- fresh cream
- 120ml
-
- butter
- 20g
-
- Diced tomatoes
- 40g
-
- Cherfeuille leaves
- 2 branches
-
- Cherfeuille
- Appropriate amount
[PR]
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