John Myers
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Scallops with Spinach and Prosecco Foam Sauce
The perfect scallops with spinach and prosecco foam sauce recipe with a picture and simple step-by-step instructions.
- 400 ml Veal stock
- 10 g Butter
- 1 piece Shallot
- 250 ml Prosecco sparkling wine
- 250 ml Cream
- 1 tsp Flour butter
- 1 piece Egg yolk
- 4 tsp Grated Parmesan
- 1 pinch Salt
- 1 pinch Pepper
Spinach filling
- 600 g Baby spinach
- 50 g Butter
- 2 piece Shallots
- 1 piece Clove of garlic
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
Scallops
- 10 piece Scallops
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Butter
- 100 ml Prosecco sparkling wine
- 1 tbsp Grated Parmesan
sauce
- For the sauce, reduce the veal stock to approx. 300 ml. Peel the shallot, cut it into small pieces and sweat it in the butter, deglaze several times with prosecco. Then fill up with the reduced veal stock and reduce again to half. Reduce 2/3 of the cream and add. Thicken the sauce with the flour butter. Whisk the egg yolk and the rest of the cream together and add to the sauce, bring to the boil, season with salt and pepper. Then add about 4 teaspoons of grated Parmesan. If the sauce is too thin, thicken with flour mixed with Prosecco (make sure to let it cool down first, otherwise the sauce will curdle!)
spinach
- Wash the spinach and drain well. Melt butter. Peel the garlic and shallot, dice finely, add and sauté lightly with the spinach. Season with salt, pepper and nutmeg (freshly grated).
Scallops
- Wash the scallops and pat dry with kitchen paper, season with salt and pepper. Melt the butter in the pan, add the mussels and fill up with prosecco, let it steep slowly.
- Place the spinach in the mussel shells, place 2 mussels on each, cover with the prosecco sauce and sprinkle with Parmesan. Bake the whole thing in the oven at approx. 200 ° C until golden yellow.
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