Summary

Ingredients

• 16 scallop (s)
• 1 bulb garlic
• 2 cups cream (cooking cream 15%)
• 6 large potato (s), floury boiling
• 2 onions)
• 2 liters broth or better
• 2 liters fish stock
• 2 tablespoon oil, neutral
• Salt and pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Do not overheat the oil in a medium-sized saucepan. Peel and roughly cut the garlic, onion and potatoes. Now put everything together in the pot and let it take on a nice color. Top up everything with the stock and cook for 20 minutes until soft.
2. Heat a coated pan with a little oil and let the scallops take color on both sides (not too long, they will continue to cook in the cream!) And keep warm.
3. Now add the cooking cream to the garlic stock and purée finely with the hand blender (if the cream is too thick, add some more liquid (cooking cream). Season again with salt and pepper.
4. Place the scallops in deep pasta plates and fill up with the cream so that they are still sticking out.