Summary

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

1. 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.
2. 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.
3. Decorate with thinly planed carrot strips.