Scallops à la nage

Ingredients for 2 servings:

• 30 g butter
• 50 g carrot(s)
• 50 g celery
• 50 g leek
• 1 small shallot(s)
• 6 scallops
• 10 cl chicken stock
• 10 cl cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

In a simple sauce with root vegetables

Cut the vegetables into thin brunoise. Halve the scallops. Melt the butter in a pan. Place the scallops over moderate heat and add the vegetable brunoise. Deglaze with the chicken stock. After one minute, turn the scallops over, then remove them from the pan after another minute and arrange them on warmed plates. Cook the vegetables over the heat, then add the cream at the end. Season with salt and pepper. Arrange the vegetables on top of the scallops and drizzle with the sauce.