Fresh scallops with butter sauce and vegetables
Recipes Fresh scallops with butter sauce and vegetables
- 4 king scallops
- 100ml fish stock
- 100ml cream
- 50ml white wine
- 75g butter
- 1 medium potato
- 1 medium sweet potato
- 2 carrots
- olive oil
- salt and pepper
- thyme to garnish
Medium Prep: 30 minutes
- For the cream sauce place the stock, cream and white wine into a pan and simmer until reduced to desired thickness. Add butter in small cubes and stir in. Season with salt and pepper to taste.
- Dice the vegetables and sweat in olive oil. Place a lid on the pan and simmer until cooked.
- Fry the scallops in butter on each side until golden and just cooked. This will take 3-4 minutes.
- Serve on the diced vegetables with the cream sauce. Garnish with thyme and serve with green beans.