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Ingredientes
- 2 x Scallops, up to 3
- 3 ounce Shallots, finely minced
- 3 Tbsp. White wine
- 1 ounce Butter
- Â Â Salt
- Â Â Pepper
- 1/2 x Lemon
- 1 sprg dill, finely minced
- 3 fl ounce Double cream, (3 to 4)
- 1/2 ounce Unsalted butter
Direcciones
- Take the scallop flat side up and use a flexible knife to cut meat from the flat shell. Cut the meat away from the rounded side as close to the shell as possible using the flexible knife to follow the curve. Remove the fringe and the black stomach sack leaving the rest of the meat and coral intact.
- Heat the 1/2oz butter in a pan, add in the shallots and cook till golden brown.
- When most of the butter has been soaked up, add in the scallops - if very large cut half way through and splay out. Season with salt, pepper and lemon. Make sure the pan is quite warm and add in the wine that will reduce to a few drops. At this point slowly add in the cream, stirring all the time. At the last moment, add in some finely minced dill and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 626 | |
| Calories from Fat 461 | 74% |
| Total Fat 52.43g | 66% |
| Saturated Fat 32.73g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 304mg | 13% |
| Potassium 620mg | 18% |
| Total Carbs 19.89g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.89g | 1% |
| Protein 14.38g | 23% |
