Scallops in spicy sauce with scorzonera

Clean the carrots and scorzonera, wash them, put them in a saucepan with boiling water and let them boil until they are tender.

Drain, let cool completely, then cut the carrots into small cubes and the Salsify sticks.

Carefully wash the scallops under running water, wiping with a brush to remove all traces of sand, then place them in a large saucepan and let them open to heat.

Remove from heat, completely separate the valve with the aid of a knife and extract the fruit; strain the remaining liquid in the saucepan and keep it aside.

Wash the mussels under running water for several seconds and dry with absorbent kitchen paper.

Sift the flour in a bowl, mix in the curry powder, a pinch of salt and ground pepper and clean with clams; keep from what remains of the mixture of flour.

Shellfish Sauté in a pan with hot oil, over medium heat for a minute, then levateli from the bowl and keep warm.

Put the flour in the Pan, mixed with a little wine, stir, add the rest of the wine and bring to a boil.

Simmer at moderate heat, stirring often, until the sauce has thickened slightly.

At this point add the liquid and the fruits of shellfish, vegetables and cream, stir to mix well, and continue cooking, sweet heat, for another 30 minutes, giving a mixed from time to time.

When finished, remove the preparation by the fire, put it in a warm serving dish and serve immediately.

---Opening scallops hold a seashell with a cloth; the flat seal valve is facing upward.

Inserted between the two valve the blade of a knife and cut the muscle inside the valve.

Lift the valve flat and keep the concave valve.

Using the same knife, which must be well sharpened, cut the flesh along the gray border.

Remove the fruit from the shell, then carefully separated with his hands the gray border from the pulp and the coral.

Once removed the gray border, which can be used to make fish stock, a fund or a fish broth, carefully separated the white pulp and coral.