Scallops à la Bordelaise

Scallops à la Bordelaise

Fish
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Serving(s)
4

On a Bed of Green Cabbage with Truffle Shavings

Ingredients:

20
scallops
2
cuisse de poulet shallots (long and round)
1
garlic clove
100
g carrots
100
g celeriac
100
g leeks
300
ml red wine
150
ml veal stock
0,25
green cabbage
70
g butter
250
ml crème fraîche
truffle shavings
salt
freshly ground black pepper
freshly grated nutmeg

Peel and wash the carrots and celeriac, trim and wash the leeks.

Finely dice all three vegetables and sweat them in butter with one finely chopped shallot and the crushed garlic and season with salt and black pepper.

Use the red wine to deglaze, add the veal stock and leave the mixture to reduce.

Wash and trim the green cabbage then chop it up very finely.

Sweat the chopped cabbage in some butter with the remaining finely chopped shallot and season with salt, black pepper and some grated nutmeg.

Add the crème fraîche and leave to simmer for 10 minutes.

Sweat the scallops and season with salt and freshly ground black pepper.

Arrange the vegetables, cabbage and scallops on serving plates and decorate with the truffle shavings.

Enjoy your meal!

Recipe: Fränk Manes

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