Scallops boiled in cream
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
Materials 4 people
-
- Scallops
- 12 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- White wine
- 60ml
-
- butter
- 1 tablespoon
-
[A]
- Red and yellow peppers
- 20g each
-
- thinly sliced onion
- 30g
-
- shredded carrots
- 20g
-
- Shredded celery
- 30g
-
- 1 mushroom
- 2
-
- Loosen shimeji mushrooms
- 20g
-
[B]
- Shredded pickled cucumber
- 15g
-
- Mince parsley
- 1 handful
-
- Fresh cream
- 120ml
-
- butter
- 20g
-
- Tomato cubes
- 40g
-
- Cherfeuille leaves
- 2 branches
-
- Selfie
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
