Ian McAndrew

Scallop Sauce

Preparation info
  • Makes

    900

    ml
    • Difficulty

      Easy

Appears in
A Feast of Fish 2
A Feast of Fish 2

By Ian McAndrew

Published 1999

  • About

This sauce is a great way of using the trimmings from the scallops. So often these are wasted but the flavour they contain is very intense.

Ingredients

  • 1½ kg/3½ lb scallop roes, skirts and trimmings
  • ½ fennel

Method

Wash the scallop trimmings really well. Cut the fennel, leek, onion, celery and mushrooms up small. Crush the garlic and slice the tomatoes.

In a heavy saucepan heat the oil, and when hot add the fennel, leek, onion, celery and mushrooms, cover with a lid and sweat them down for about 10 minutes stirring occasionally.

Add the garlic, tomato, bay leaves, star anise and peppercorn