Shell fish and fish
Extract from "Mets et vins de Bourgogne". |
| Serves 4: - 16 scallops - 150 g leeks - 150 g carrots - 80 g butter - 1 tablespoon oil - 10 cl fresh cream - 30 cl white wine - 1 bouquet garni - salt, pepper |
1 - Prepare the scallops Wash them and dry them in a clean cloth. Set aside. 2 - Thinly slice the leeks and the carrots. In a frying pan, melt a small knob of butter with a little oil. Pour in the vegetables and fry gently until golden. 3 - Meanwhile, pour the white wine into a saucepan with the bouquet garni and warm through. Pour in the scallops Cook for two minutes and set aside. 4 - Add the fresh cream and remaining butter to the fried vegetables. Finish cooking and season. 5 - Pour the leeks and carrots into a dish. Arrange the warm scallops and serve immediately. |
Serving suggestions: White wine Chablis 1er Cru Vau Ligneau
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