Fried scallops in velvety cream sauce

Name: Fried scallops in velvety cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 scallops ready to cook (200-250 g; fresh or frozen); 2 Shallots; 100–125 g mixed baby leaf salad; 3 TABLESPOONS white balsamic vinegar; 1 TABLESPOON TK-8-herb mixture; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 50 g cold butter; 1/8 l Crémant or dry sparkling wine

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 scallops ready to cook (200-250 g; fresh or frozen)
2 Shallots
100–125 g mixed baby leaf salad
3 TABLESPOONS white balsamic vinegar
1 TABLESPOON TK-8-herb mixture
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil
50 g cold butter
1/8 l Crémant or dry sparkling wine

Directions

1
Defrost the mussels if necessary. Peel and finely dice the shallots. Wash and drain the salad. Mix vinegar, herbs, half shallots, some salt, pepper and about 1 pinch of sugar. Fold in 3 tablespoons of oil.
2
Wash the mussels and pat them dry well. Heat 2 tablespoons of oil in a frying pan. Fry the mussels on each side for about 1 1/2 minutes. Season with salt and pepper and remove.
3
Cut butter into cubes. Steam remaining shallots in hot frying fat until translucent. Add crémant, bring to the boil and simmer for about 1 minute. Gradually add butter over a low heat.
4
Season with salt, pepper and 1 pinch of sugar. Heat the mussels briefly in the cream sauce.
5
Mix salad and vinaigrette and serve with the scallops. Spread the sauce on the scallops and serve immediately.