Fricassée of marron tail and scallops

Fricassée of marron tail and scallops

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Steve Brown

In this fricassée, the inherent sweetness of the marron tails and the scallops is really brought to the fore.

Ingredients

Quantity Ingredient
4 marron or crayfish tails
10ml vegetable oil
salt
12 scallops
100g butter
80ml sauternes or sweet white wine
pepper
chervil leaves, to garnish

Method

  1. To prepare the marron tails, remove the intestinal tract then use a pair of kitchen scissors to cut each of the marrons into 3–5 medallions, still in the shell.
  2. Heat the oil in a heavy-based frying pan over a high heat. Add the marron medallions, season well and sear for a minute on each side. Add the scallops and sauté for 2 minutes. Add half the butter, allow to froth and cook for a further minute. Add the wine to the pan and bring to the boil. Add the rest of the butter and swirl over the heat so it melts and emulsifies, coating the marrons and scallops with a lovely shiny glaze.
  3. Divide the marron medallions and scallops between 4 warm serving plates and spoon on the pan juices. Garnish with chervil leaves and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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