Fricassee of Scallops in a Pimento Butter

Name: Fricassee of Scallops in a Pimento Butter
Cuisine: British
Ingredients: 10 scallops weighing about 350 g/12 oz; 1 courgette, app. 18-20 cm/7-8 in long and weighing around 225 g/8 oz; 12 small new potatoes, app. 450 g/1 lb; 115 g/4 oz piece of leek cut 7.5 cm/3 in long from the centre of the leek; ½ recipe for Sauce Jacqueline; 60 ml/2 fl oz whipping cream; salt and freshly ground white pepper; salt and freshly ground white pepper; 2 tbsp chopped chives; 15 g/½ oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

You don’t have to believe me but to my mind this has to be the sexiest sauce I have ever tasted — pretty bold statement that! It is loosely based around Sauce Jacqueline as made by Louis Outhier and it is absolutely fantastic! Careful how much of it you eat though as it is amazingly rich. Stick to these quantities as a first course and follow it with something light.

Ingredients

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Ingredients

Method