Ingredients Jump to Instructions ↓

  1. 12 fresh scallops , shelled

  2. 150 ml fresh fish or vegetable stock

  3. 50 ml dry white wine

  4. 1/2 tsp finely chopped ginger

  5. 1/4 clove garlic , pounded into a paste

  6. 75 g shredded carrots

  7. 75 g leeks , shredded

  8. 250 g unsalted butter , cubed black pepper lemon juice , to taste sprigs chervil sprigs coriander chives olive oil , for dressing

Instructions Jump to Ingredients ↑

  1. Scallops in ginger butter with carrot and leek Method 1. Cut each scallop into 3 or 4 slices, depending on their thickness.

  2. Put the stock and white wine into a saucepan along with the ginger, garlic, carrot and leek and bring to the boil.

  3. Cook briskly for 2 minutes, then add in the sliced scallops.

  4. Begin to add in butter cubes, shaking the pan from side to side.

  5. Continue adding in the butter and shaking the pan until the butter has emulsified and the sauce is the desired consistency.

  6. Remove from heat and season with salt and freshly ground pepper. Add in lemon juice to taste.

  7. Serve in bowls, topping each serving with a bunch of chervil, coriander and chives, dressed with a little olive oil.


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