Scallops Julienne

Scallops Julienne
Fish code 155805 
Serves 4


  • 1 pack scallops (about eight)
  • 30g/1oz butter
  • 2 medium carrots, cut into fine strips
  • 3 sticks celery, cut into fine strips
  • 1 small onion, finely chopped
  • 55g/2oz fine green beans, topped, tailed and cut in half
  • 2-3 tbsp dry white wine
  • 2-3 tbsps double cream
  • Salt and pepper


  1. A scallop is shaped like a thick disc. Cut in half to make two thinner discs.
  2. Melt the butter in a shallow pan, add the carrots, celery and onions and sauté for a few minutes.
  3. Add the green beans and the wine and simmer until the vegetables are just tender.
  4. Stir in the scallops and cook for 3-4 minutes.
  5. Using a draining spoon transfer the vegetables and scallops to a warm serving plate.
  6. Reduce the cooking liquor to a few tablespoons, stir in the cream and season to taste.
  7. Cook until piping hot, spoon over the scallops and vegetables and serve immediately.