Scallop with Champagne Sauce on Christmas Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 scallop (s)
- 1 slice / n cake (Christmas stollen)
- some cream
- 20 g butter
- 0.5 ½ glass champagne
- salt
- pepper
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- A starter that you don`t get everywhere is my scallop. It is a composition that harmonizes wonderfully in terms of taste.
- First we prepare the sauce. Melt some butter and add a tablespoon. Stir in flour. Fill up with a little cream and stir until smooth. Just add salt and pepper to taste. At the very end, stir in half a glass of champagne and that`s it!
- We take the meat from the scallop, lightly salt and pepper it. Then fry briefly in butter (with a few drops of oil so it doesn`t burn). Cut diagonally into 3 slices and cover half of the stollen with it. Now pour the champagne sauce over it with a spoon so that half of the stollen and the clam are covered. You can garnish the whole thing with a few apple slices and small pieces of gingerbread. Give it a try, it`s really great! If you don`t like mussels, you can do it with a piece of sole fillet. Goes just as well.
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