Fried scallops in cream sauce

Name: Fried scallops in cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Shallots; 125–150 g mixed baby leaf salad; 3 TABLESPOONS Essig White Balsamic; 1 TABLESPOON Mixed frozen herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS fine salad oil; 8 Scallops 200-250 (released shellfish meat without roe); 1-2 TABLESPOONS Sunflower oil; 50 g cold butter; 125 ml Crémant sparkling wine

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Shallots
125–150 g mixed baby leaf salad
3 TABLESPOONS Essig White Balsamic
1 TABLESPOON Mixed frozen herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS fine salad oil
8 Scallops 200-250 (released shellfish meat without roe)
1-2 TABLESPOONS Sunflower oil
50 g cold butter
125 ml Crémant sparkling wine

Directions

1
Peel and finely dice the shallots. Wash the salad again if necessary and drain well. Mix vinegar, half of the shallots, deep-frozen herbs, some salt, pepper and about 1/2 teaspoon sugar. Stir in the salad oil at the end
2
Wash the scallops and dab dry. Heat sunflower oil in a pan. Fry the scallops for 2-3 minutes while turning. Season with salt and pepper, remove from the pan and keep warm
3
Cut butter into cubes. Briefly sauté the remaining shallots in the frying pan. Add crémant, bring to the boil and simmer for about 1 minute. Gradually fold in the butter cubes at low heat or on the switched off hotplate. Season sauce with salt, pepper and 1 pinch of sugar. If necessary, heat the scallops briefly in the sauce
4
Mix salad and vinaigrette and arrange with the scallops on 4 plates. Spread the cream sauce on the scallops and serve immediately