Scallops and prawns as at Dieppe
2 person main course – 25 minutes
Ingredients:
1 leek, trimmed and sliced finely
1 tablespoon butter
75 grams button mushrooms finely chopped
The juice of half a lemon
1 tablespoon butter
½ teaspoon fumet de poisson (1/2 cube fish stock)
½ teaspoon curry powder or mixed ground pepper
125 millilitres cold water
6 scallops, each cut in half horizontally
100 grams cooked shelled prawns
100 millilitres fresh cream
60 millilitre white wine or dry cider
A dusting of fine breadcrumbs
Small knobs of butter
Preparation:
In a small frying pan fry the leeks in butter until soft. Reserve them.
In the same pan cook the mushrooms in butter and lemon juice until soft. Reserve them
Clean the pan. Add the fish stock, spice and water.
Add the scallops and prawns. Bring to the boil and simmer 3 minutes.
Butter an oven dish and heat the oven to 220°C.
Place the leeks, mushrooms and seafood in the dish.
Add the cream and cider to the frying pan and boil until reduced by half.
Pour this sauce into the oven dish.
Cover the seafood with breadcrumbs and dot with tiny pieces of butter.
Bake for 5 minutes.
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