Scallops in ginger butter with carrot and leek
By: Martin Blunos From: Good Food Live
Printer friendly version
-
Scallops in ginger butter with carrot and leek
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4
For a truly luxurious starter try Martin Blunos's stylish recipe for poached scallops in an aromatic ginger sauce
Tips and suggestions
- Drink with...
- Chablis
Related Videos
Ingredients
- 12 fresh Scallops, shelled
- 150 ml fresh fish or vegetable stock
- 50ml dry White wine
- 1/2 tsp finely chopped Ginger
- 1/4 clove Garlic, pounded into a paste
- 75g shredded Carrots
- 75g Leeks, shredded
- 250g unsalted Butter, cubed
- black pepper
- lemon juice, to taste
To garnish:
Method
1. Cut each scallop into 3 or 4 slices, depending on their thickness.2. Put the stock and white wine into a saucepan along with the ginger, garlic, carrot and leek and bring to the boil.
3. Cook briskly for 2 minutes, then add in the sliced scallops.
4. Begin to add in butter cubes, shaking the pan from side to side.
5. Continue adding in the butter and shaking the pan until the butter has emulsified and the sauce is the desired consistency.
6. Remove from heat and season with salt and freshly ground pepper. Add in lemon juice to taste.
7. Serve in bowls, topping each serving with a bunch of chervil, coriander and chives, dressed with a little olive oil.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register