Lacanche

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Scallops with a hint of dill

Have your fishmonger open and clean the scallops for you.

  1. Gently rinse and wipe the scallop meat
  2. Slice each scallop in half cross-sectionally.
  3. Light the burner.
  4. Melt the butter
  5. Fry the scallops in the melted butter over a brisk flame (1-2 minutes each side). Dribble the stock over them.
  6. Deglaze with the white wine.
  7. Reduce the heat (lowest setting).
Add the prawns.
  8. Add the dill and the cream.
Add a little salt and pepper.


INGREDIENTS 

  • 12 scallops
  • 100g peeled prawns
  • 40g butter
  • ½ glass white wine
  • 3 teaspoons of shellfish stock
  • 1 bunch of dill leaves
  • 3 spoonfuls of fresh cream

UTENSILS 

  • 1 large frying pan
  • 1 filleting knife
  • 1 glass ramekin
  • 1 small carafe
  • 1 small porcelain pot
  • 1 cloth

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