Ingredients:
Shelled scallops - 8-12
Butter - 3 tbsp
Fresh root ginger - 1" finely chopped
Spring onions - 1 bunch (diagonally sliced)
White vermouth - 4 tbsp
Creme Fraiche - 250 ml
Salt and ground black pepper
Fresh parsley -chopped
Method:
Shelled scallops - 8-12
Butter - 3 tbsp
Fresh root ginger - 1" finely chopped
Spring onions - 1 bunch (diagonally sliced)
White vermouth - 4 tbsp
Creme Fraiche - 250 ml
Salt and ground black pepper
Fresh parsley -chopped
Method:
- Remove the tough muscle opposite the coral on each scallop.
- Separate the coral and cut the white part of the scallop in half horizontally.
- Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned.
- Take care not to overcook the scallops as this will toughen them.
- Lift out the scallops with a slotted spoon and transferred to a warmed serving dish. Keep hot.
- Add the ginger and spring onions to the pan and stir-fry for 2 minutes.
- Pour in the vermouth and allow to bubble until it has almost evaporated.
- Stir in the creme fraiche and cook for a few minutes until thickened. Season.
- Pour the sauce over scallops, garnish and serve.