Sautéed scallops

Sautéed scallops

By
From
Encyclopedia of Food and Cookery
Serves
6

This recipe can be used as a filling for vol-au-vent cases or crêpes, or served over rice or on its own with crusty bread to mop up the juices.

Ingredients

Quantity Ingredient
60g butter
6 spring onions, chopped
1 stick celery, diced
1 carrot, diced
2 bay leaves
60ml dry sherry
500g scallops
1 tablespoon fresh dill or fennel, chopped
freshly ground black pepper
salt
sprigs fresh dill or fennel, to garnish

Method

  1. Melt 30 g butter in a saucepan and fry spring onions, celery, carrot and bay leaves for 3–5 minutes. Add sherry, cover and simmer gently for 10 minutes or until vegetables are soft but not mushy. Remove bay leaves.
  2. Remove any brown parts from scallops, keeping coral. Sauté scallops and dill or fennel in remaining butter in a frying pan for 2 minutes. Season with salt and pepper. Add scallops and pan juices to vegetables and serve as described above, garnished with sprigs of dill or fennel.
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