Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- Â Â marco pierre white
- 25 gm butter
- 2 x shallots
- 200 ml white wine
- 200 ml fish stock
- 200 ml double cream
- 1 x salt and freshly grnd black pepper
- 50 ml squid ink
- Â Â You will also need
- 12 med sea scallops well cleaned
- Â Â salt
- Â Â extra virgin olive oil for frying
- Â Â lemon juice
- 24 x baby squid cleaned
Direcciones
- Freshly round white pepper
- Heat the butter in a small pan; when foaming add in the shallots and cook gently till soft but not coloured.
- Add in the wine bring to the boil and reduce by half.
- Add in the fish stock and reduce by half.
- Add in the cream and cook for a further five min.
- Season to taste and add in the squid ink.
- Pass the sauce through a fine sieve to produce a velvety black sauce.
- Keep hot while you cook the scallops and squid.
- Slice each scallop into two discs and season with salt.
- Heat a little extra virgin olive oil in a frying pan then fly the scallops on each side till cooled about a minute a side.
- Squeeze over a couple of drops of lemon puce.
- Cook the baby squid in the extra virgin olive oil till crisp and season.
- Place the scallop discs on four warmed white plates each disc topped with a baby squid.
- Dot the sauce around the squid.
- Garnish with fresh herbs.
- Recommended wine Soave Classico from Italys Yeneto region.
- This is a simple dish that looks eflictive served on white dishes.
- serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 140 | 51% |
| Total Fat 15.86g | 20% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 368mg | 15% |
| Potassium 449mg | 13% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 17.6g | 28% |
