Scallop pan

Name: Scallop pan
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 16 small scallops (fresh or frozen); 8 dried soft tomatoes; 7-10 Tbsp salt, coarse pepper; 8 coated tablespoons of herbs-; 7-10 Tbsp Crème-fraîche

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 12

16 small scallops (fresh or frozen)
8 dried soft tomatoes
7-10 Tbsp salt, coarse pepper
8 coated tablespoons of herbs-
7-10 Tbsp Crème-fraîche

Directions

1
Preparation: Defrost the frozen mussels. Rinse mussels and dab dry well. Cut tomatoes into fine strips.
2
At the table: Fry the mussels on the hot grill or hot stone for 3-4 minutes, turning once. Season to taste.
3
Place the mussels, tomatoes and herb cream fraiche in the pans. Bake under the hot grill.
4
Serve with herb cream-fraîche: Peel 1 clove of garlic and dice finely. Mix 500-600 g crème fraîche, garlic and 50 g frozen herbs of Provence. Season to taste with salt, pepper and some lemon juice.
5
Possibly sprinkle with chive rolls.