Scallops with Wine and Cream Sauce and Baby Vegetables
Scallops with White Wine Cream and Baby Vegetables. Pan-seared XL scallops baked in their shells with a wine and cream sauce, tender baby veg and a golden puff-pastry lid.
Ingredients
- 2 XL scallops cleaned keep the shells
- 4 baby carrots
- 4 baby turnips
- 2 baby courgettes
- 1 baby leek diced
For the sauce
- 25g butter
- 50ml white wine
- 1 lemon
- 75ml fish stock
- 100ml double cream
- Few chives chopped
To top
- 200g puff pastry
- 1 egg yolk for egg wash
Method
Pre-heat the oven to 200c.
Heat a large non-stick pan to hot drizzle in oil pan sear the scallops for 1 to 2 minutes on 1 side, place to one side. In the another pan cook the veg in the boiling salted water until just soft drain.
In another pan heat the wine and stock reduce by ½ add the cream again reduce by ½, season finish with lemon and herbs, pop the scallops into the deep shell spoon over sauce and vegetables on top with the puff pastry brush with egg wash sit on a tray on top of a tablespoon of sea salt bake until golden (10-15 mins).
Ingredients
- 2 XL scallops cleaned keep the shells
- 4 baby carrots
- 4 baby turnips
- 2 baby courgettes
- 1 baby leek diced
For the sauce
- 25g butter
- 50ml white wine
- 1 lemon
- 75ml fish stock
- 100ml double cream
- Few chives chopped
To top
- 200g puff pastry
- 1 egg yolk for egg wash
Method
Pre-heat the oven to 200c.
Heat a large non-stick pan to hot drizzle in oil pan sear the scallops for 1 to 2 minutes on 1 side, place to one side. In the another pan cook the veg in the boiling salted water until just soft drain.
In another pan heat the wine and stock reduce by ½ add the cream again reduce by ½, season finish with lemon and herbs, pop the scallops into the deep shell spoon over sauce and vegetables on top with the puff pastry brush with egg wash sit on a tray on top of a tablespoon of sea salt bake until golden (10-15 mins).
