SCALLOPS IN ROSEMARY CREAM SAUCE

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SCALLOPS IN ROSEMARY CREAM SAUCE image

Categories     Shellfish

Yield 4 bowls

Number Of Ingredients 8

1 lb scallops
3 shallots
1 cup dry white whine
2-3 sprigs rosemary
1-1/4 cups heavy cream
2 tablespoons creme fraiche
salt and pepper
lemon juice

Steps:

  • Put the shallots in a saucepan with the whine, rosemary and scallop trimmings, boil for two minutes. Add water to cover and simmer for 20 minutes. Strain through a fine sieve into a clean pan, pressing well to extract all the flavors. Reduce by half. then add both creams, season with salt and pepper, and reduce for 4 minutes to a rich sauce consistency. Slice the scallops in half (if large) and drop them into the sauce. Simmer gently for 1 minuts, but do not boil. Using a slotted spoon, remove the scallops and arrange on warm plates. Bring the sauze back to boil, whik a few drops of lemon juice, and pour over the scallops. Garnish with blanched baby new season onions, turned carrots, and lightly sauteed button mushrooms.

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