Scallops Julienne

Scallops Julienne
Fish code 155805 
Serves 4

Ingredients

• 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

Method

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.