Pan-Fried Scallops/Roasted Vegetables & Nantua Sauce

Name: Pan-Fried Scallops/Roasted Vegetables & Nantua Sauce
Yield: Serves Four
Ingredients: sea salt & black pepper; 1 small bouquet garni, half to be tarragon sprigs; 80 g ripe tomatoes, peeled, cut and deseeded; 500 g shellfish shells and heads, such as prawns or lobster, raw or cooked, roughly chopped; 300 ml double cream; 300 ml white fish stock; 1 yellow courgette; 1 butternut squash; 60 g shallots, peeled, finely sliced; 1 sprig tarragon, finely snipped; 2 tbsp Cognac; 150 ml dry white wine; 75 ml olive oil; 2 garlic cloves, peeled, grated; 1 green courgette; 60 g button mushrooms, very finely sliced; 12 king scallops, 3 per serving; olive oil; 1 pinch of cayenne pepper; 80 g salted butter

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Sauce

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

Fish course
Pescatarian
Gluten-free

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.