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Scallops with sherry cream sauce

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Ingredients for 4 servings:

  • 600 g scallops, fresh
  • 1 onion(s)
  • 250 ml cream
  • sherry
  • butter
  • dill
  • 100 ml fish stock
  • salt and pepper

Instructions

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

Wash the scallops and pat dry. Briefly fry them in butter until light brown. Remove the scallops. Sauté the onion in the remaining butter and deglaze with sherry (white wine works too). Add the cream, fish stock, and dill, and season with salt and pepper. Add the scallops and simmer for 2-4 minutes (no longer, or they’ll become tough!). Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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