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Ingredientes
- Â Â Filo pastry pan x 2
- 225 gm Queen scallops
- 4 Tbsp. White wine
- 1 tsp Dijon mustard
- 1/2 tsp Fennel
- Â Â Salt and pepper
- Â Â Lemon juice
- 1 x Shallot, finely minced
- 1/2 tsp Minced parsley
- 75 ml Double cream
- 60 gm Butter
- Â Â Butter for greasing
- 1 Tbsp. Brandy
Direcciones
- Heat a small non stick pan and heat the butter. Add in the shallot and sweat off without colouring. Add in the scallops, setting flame in brandy with lemon juice.
- Add in white wine and mustard. Add in cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 2 servings | |
| Calories 738 | |
| Calories from Fat 682 | 92% |
| Total Fat 77.61g | 97% |
| Saturated Fat 49.01g | 196% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 544mg | 23% |
| Potassium 107mg | 3% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.43g | 0% |
| Protein 1.92g | 3% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
