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Scallops with Chicory leaves
Scallops with Chicory leaves
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This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.

Ingredient List for 4 servings:
Button Scallops
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Scallops 12
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1 tablespoon Butter

Button Sauce
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3 Endive leaves
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1 pinch Salt
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1 pinch Pepper
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2 tablespoons Heavy cream
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200 ml Water

Button Vegetables
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5 Endive leaves
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1 Shallot onion
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1 tablespoon Butter

Instructions:
Button Sauce
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Wash and cut the endive leaves in stripes. Make sure to take away the heart first otherwise it might be to bitter in taste.
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Cook in a casserole with a bit of water for 10 minutes.
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Mix the endives to a foam and add salt and pepper to the foam.
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Add the heavy cream. If it is too thick for your taste add some water and mix together.
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Taste the sauce and if it is to bitter add some sugar bit by bit.

Button Vegetables
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Wash and cut the endive leaves, take away the heart first.
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Peel and cut the onion in small pieces. Saute the onion and the endive leaves. Cook for another 10-15 minutes. Keep warm in the frying pan.

Button Scallops
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Remove the orange part of the scallop.
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Wash the scallops.
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Place some of the butter in a frying pan and cook the scallops for about 1 minute per side.
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Place them on plates and decorate with the sauce and vegetables on the side.

A selection of recipes from the same country.
This recipe is from France
These homemade Alsatian Christmas cookies are fun to make with the kids. Everyone can make the cookies in the size and shape they prefer. To make them even more different from each other you can use more than one sort of chocolate to dip them in.
With this sauce you can put a French touch to your hamburger, grilled meat or use it as a dip to the French fries. It is a wonderful opportunity to make it if you have some brie or Camembert cheese at home, depending on how much cheese you like the sauce to taste.
This is more of a mingle food than a typical soft bread. It is salty thanks to the ham and olives. If you cut the bread in small cubes it is better served as a starter or a side dish than on the breakfast table. It is possible to change to black olives if you prefer it over the green ones.
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