Scallop Season Starts

Scallop season has started in France yeah! I Love scallops and this is a very simple & impressive starter

Scallops, Linguine, Fish Cream

Ingredients serves 6

  • 120g good quality shop bought linguine
  • 400ml water
  • 150ml double Cream (crème entire)
  • 1tsp fumet de poisson (powdered fish stock available at all French supermarkets)
  • 20g chopped chives
  • 6 prepared scallops
  • Splash oil

Method

  • In a large pan Whisk the fumet de poisson in cold water to dissolve and bring to the boil.
  • Add the linguini and cook for 5 minutes.
  • Remove the linguini, retaining the liquid.
  • Refresh the linguine in cold water and place on some kitchen roll and pat dry.
  • Add the cream to the water and simmer for 5 minutes until the liquid thickens slightly.
  • Heat a frying pan until very hot.
  • Add the splash of oil and cook the scallops on one side until caramelised.
  • Add the linguine back to the cream.
  • Turn the scallops over and cook the other side.
  • Place equal amounts of linguine in scallop shells or on small plates.
  • Top with a scallops and sprinkle with chives
  • Squeeze over some lemon if you wish

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