Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 16 large scallop (s), fresh
- 0.5 tablespoon ½ butter
- 2 shallot (s), finely chopped
- salt
- Black pepper
- 150 ml wine, white, dry
- 250 ml fish stock
- 200 ml crème fraîche
- 8 saffron threads dissolved in a little white wine
Print Recipe
Pin Recipe Instructions
- Separate the roe from the mussels, halve the mussels widthways. Put on a cloth. Heat the butter and add the shallots. Cover and sauté over a mild heat until soft. Season the scallops and add them to the pan. Cook on a mild heat for 1 minute. Add the roe and cook for 1 more minute. Remove the scallops and roe from the pan and keep them warm.
- Add the wine to the shallots and reduce to 2 tablespoon. Stir in the stock and reduce to 1/2 cup. Add the creme fraiche and the dissolved saffron and simmer until the sauce has thickened slightly. Divide the sauce on 4 plates and arrange the mussels and roe on top.
- Decorate with thinly planed carrot strips.
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