Scallops in fine garlic cream

Ingredients for 4 servings:

• 16 scallop(s)
• 1 bulb(s) garlic
• 2 cups of cream (cooking cream 15%)
• 6 large potatoes, floury
• 2 onions
• 2 liters of broth or better
• 2 liters of fish stock
• 2 tbsp oil, neutral
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tender scallop meets fine garlic

Heat the oil in a medium-sized saucepan until golden brown. Peel and roughly chop the garlic, onion, and potatoes. Add everything to the pan and let it brown nicely. Add the stock and simmer for 20 minutes until soft. Heat a non-stick pan with a little oil and let the scallops brown on both sides (not for too long, as they will continue to cook in the cream!) and keep warm. Add the cooking cream to the garlic stock and puree with a hand blender until smooth (if the cream is too thick, add a little more liquid (cooking cream). Season again with salt and pepper. Place the scallops in deep pasta dishes and fill with the cream, leaving the tops of the scallops just visible).