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Pan-Fried Scallops/Roasted Vegetables & Nantua Sauce

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About

Ingredients

For the Sauce

  • 80 g salted butter
  • 60 g shallots, peeled, finely sliced
  • 60 <

Method

To make the sauce

Melt 40 g of the butter in a large shallow saucepan over a low heat. Add the sliced shallots and mushrooms and sweat for 1 minute. Add the shellfish to the pan, increase the heat and fry briskly for 2 to 3 minutes, stirring continuously.

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