November 30, 2016


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


  • 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.

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