Scallops with garlic sauce
Instructions
Clean all the vegetables and cut them into chunks and torniteli.
Scalded for 8-10 minutes, the carrot, celery and turnip and for 3-5 minutes the zucchini and cucumber, then let cool all the vegetables under running water, let them drain, then cover and keep aside.
Place the milk and the garlic cloves in a saucepan, bring to a boil and cook over moderate heat until the garlic begins to discard, then puree the whole thing, so as to obtain a creamy mixture.
In a saucepan melt 20 g of butter and soffriggetevi finely chopped onion, sweet heat for 5 minutes.
Add the white wine and the fish fumet, then reduce it by half, then add the cream and bring to a boil.
Sprinkle the mussels with salt and pepper and place them in the pan with the sauce.
Immediately remove the Pan from heat and let stand for 2-3 minutes, then remove the scallops and keep them warm.
Pass the sauce through a sieve, collected still in the Pan and add the rest of the butter and garlic puree.
Let heat for a few moments the scallops in the sauce and serve.
Ingredients and dosing for 2 persons
- 30 g of carrot
- 30 g of celeriac
- 20 g of white turnip
- 30 g of courgette
- 20 g of cucumber
- 4 cloves of garlic
- 10 cl of milk
- 40 g of butter
- 10 g of onion
- 1 cl of white wine
- 5 cl of fish fumet
- 6 shelled scallops
- Salt
- White pepper