User Login
Scallops with Chicory leaves
Scallops with Chicory leaves
5
1 Review.
Time:
Prep:
Cook:
Price:
Diff.:
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
Button
Scallops 12
Button
1 tablespoon Butter

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

Button Vegetables
Button
5 Endive leaves
Button
1 Shallot onion
Button
1 tablespoon Butter

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

Button Vegetables
Button
Wash and cut the endive leaves, take away the heart first.
Button
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
Button
Remove the orange part of the scallop.
Button
Wash the scallops.
Button
Place some of the butter in a frying pan and cook the scallops for about 1 minute per side.
Button
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
A homemade, easy and quick kid food to prepare for Eastern. This is a recipe for eggs shaped like chickens, which fits all year around. Could be a fun activity to make the kids be part of the egg preparations.
With this recipe you will be able to make a perfect fluffy cheese souffle. The tricky part with a cheese souffle is to not make it fall and become flat, and the best way to succeed with this is to serve it directly from the oven.
This is a recipe of the French classical small shell-shape sponge cakes. To get the shell shape you need to have a special shell-shape baking form, which is sold in kitchen or baking stores. The cakes come with many different flavors like citron, orange, vanilla or almonds.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.