Scallops with ham and sauternes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 2 sweet onions
  • 2 slices Bayonne (cured) ham
  • 3 golden turnips


Cut the onions into wedges, without peeling.

Thinly slice the ham.

Peel the turnips and cut them into short chips.

Combine the stock and sauternes in a flameproof casserole dish. Add the turnips, onions, garlic and ham and cook for 15 minutes over low heat.

Add the scallops and butter and cook for another 5 minutes.

Scatter with dill sprigs.