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Fresh scallops with butter sauce and vegetables
January 28, 2019
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.
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