Blanquette of scallops
Ingredients
Instructions
- 20 scallops
- 2 shallots
- 500 g Carrots
- 15 cl White wine
- 25 cl Liquid cream
- 1 tbsp. coffee Dehydrated fish fumet
- 50 g semi-salted butter
- 2 egg yolks
- 8 sprigs of chervil
- Salt
- Pepper
- Open the scallops, shell them. Collect the beards. Rinse them in several waters.
- Roughly chop them. Remove the small muscle on the side of the walnuts. Rinse, dry them. Peel and chop the shallots.
- In a saucepan, melt 15 g of butter and brown the shallots, 2 min. Add the beards.
- Mix over low heat, 5 min. For the white wine and 40 cl of water. Let simmer over low heat for 20 minutes.
- Filter this fumet. For it back into the saucepan. Add 15 cl of cream and the dehydrated fumet.
- Leave to simmer for another 10 minutes. Salt, pepper.
- In a bowl, mix the rest of the cream and the egg yolks.
- Dilute with a small ladle of this very hot sauce, then for into the rest of the sauce, whisking.
- Heat, without boiling.
- While the stock cooks, scrape the carrots. Cut them into sticks.
- Put them in a sauté pan with 15 g of butter.
- Cover with water to height. Salt, pepper. Cover and cook for 10 mins. Remove the cover.
- Continue cooking until the liquid has completely reduced.
- In a frying pan, melt 20 g of butter and cook the scallops for 1 min 30 per side. Salt, pepper.
- Add them to the sauce with the carrots. Serve sprinkled with sprigs of chervil.
Blanquette of scallops
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