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Gourmet shellfish with quenelles
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 25 mins
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Ingredients
for
4
- Ingredients
- ⅔ cup cream cheese
- ½ cup Crème fraiche
- Chives (finely chopped)
- 1 clove garlic cloves (minced)
- 2 Tbsps sunflower oil
- 12 queen Scallop (with roe removed)
- 2 Tbsps butter
- 1 red pepper (finely diced)
- ½ cup Pine nuts (toasted)
- 0.333 cup extra virgin olive oil
- 2 Tbsps oregano
- 1 cup mixed salad
- salt
- freshly ground Black pepper
Preparation steps
1.
Whip together the cream cheese, creme fraiche, chives, garlic, and seasoning in a mixing bowl. Cover and chill until needed.
2.
Heat the sunflower oil in a large frying pan set over a moderate heat until hot. Pat the scallops dry and season with salt and pepper. Fry in the oil for 2 - 3 minutes until browned underneath. Flip carefully and fry for a further 1 - 2 minutes until golden on both sides.
3.
Lift the scallops onto serving plates and serve with a quenelle of the cream cheese. Garnish with the diced pepper, pine nuts, olive oil, oregano, and salad leaves.
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