Golden Seafood with Veggies
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 Tbsps butter
- 12 Scallop (with roe removed)
- 1 cup french Beans (trimmed)
- ¾ cup Baby carrots
- 0.333 cup frozen peas (thawed)
- ½ cup Snap pea
- Baby onions (peeled)
- 2 cups yellow-fleshed baby potatoes (peeled and cut into large dice)
- 1.333 cups light vegetable stock
- ½ cup Crème fraiche
- salt
- peppers
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water until tender; usually about 15 minutes. Drain and leave to cool to one side.
2.
Blanch the French beans in a large saucepan of salted water for 2 minutes, then remove and blanche the mangetout in the same water for 1 minute. Refresh both kinds of beans in iced water.
3.
Parboil the onions in a saucepan of salted, boiling water for 3-4 minutes until just tender, then remove and refresh in iced water. Parboil the carrots in the same saucepan of salted, boiling water for 3-4 minutes until just tender, then refresh in iced water.
4.
Bring the stock to a simmer over a moderate heat then whisk in the crème fraiche. Season to taste and keep over a low heat.
5.
Pre-heat the grill to hot. Brush the scallops with the olive oil and season.
6.
Grill in batches; cook for 2 minutes on one side until golden and slightly crisp on top, then flip and cook the other side for 1 minute.
7.
Meanwhile, whisk the butter into the sauce until melted. Arrange a mixture of the vegetables in serving bowls, then pour the sauce on top.
8.
Sit the grilled scallops on top and serve immediately.
