John Myers
Ingredients for 4 servings:
- 16 large scallop(s), fresh
- ½ tbsp butter
- 2 shallots, finely chopped
- Salt and pepper, black
- 150 ml dry white wine
- 250 ml fish stock
- 200 ml crème fraîche
- 8 saffron threads, dissolved in a little white wine
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Separate the roe from the mussels and halve the mussels widthwise. Place on a cloth. Heat the butter and add the shallots. Cover and sauté over low heat until soft. Season the scallops and add to the pan. Cook over low heat for 1 minute. Add the roe and cook for another 1 minute. Remove the scallops and roe from the pan and keep warm. Add the wine to the shallots and reduce to 2 tablespoons. Stir in the stock and reduce to 1/2 cup. Add the crème fraîche and dissolved saffron and simmer until the sauce has thickened slightly. Divide the sauce among 4 plates and arrange the mussels and roe on top. Garnish with thinly sliced carrots, if desired.
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