Ingredients for 4 people:
1 shallot
50 g butter
4 tbsp dry vermouth (e.g. Noilly Prat)
100 ml fish stock (from the jar)
1 pinch saffron powder
2 egg yolks (M)
75 g crème fraîche
a little lime juice
salt, pepper
8 scallops
1 tbsp oil
some rocket leaves
some pink pepper
Preparation:
1. Peel and dice the shallot. Heat 2 tsp butter in a small saucepan. Sauté the shallot until translucent. Deglaze with vermouth. Pour in the fish stock and stir in saffron powder. Cook for 2-3 minutes and then sieve.
2. Heat the egg yolks with the fish stock and return to the pot. Add the butter in
small pieces with a whisk. Stir in the crème fraîche and heat through, but do not allow to boil. Season with a little lime juice, salt and pepper.
3. Pat the scallops dry. Heat the oil. Fry the scallops in it for 3-4 minutes. Arrange the scallops with the saffron cream. Serve garnished with a few rocket leaves and pink pepper.
Preparation time approx. 20 minutes
Nutritional values per portion approx.:
Calories: 293
Joule: 1227
Protein: 14.2 g
Fat: 24,7 g
Carbohydrates: 3 g
(FoodCentrale by ddp images)
