Small Scallops with Sauce Nage
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
These small scallops are called pétoncles in French. Here they are accompanied by new onions and carrots as well as a delicate sauce nage. If you cannot find the small scallops at your local fish shop, you can use the common large scallops instead. The frying time will then be slightly extended.
Servings
: 4
servings
Ingredients
2
bunches
small carrots with tops
8
new onions
50
g
butter
400
g
small scallops
Butter and oil for frying
Dill for garnish and sliced leek for garnish
Salt and pepper
2
carrots
1
shallot
0.5
fennel
2.5
dl
white wine
0.5
dl
white wine vinegar
1
tsp
coriander seeds
125
g
cold unsalted butter in cubes
Salt
Avoid screen shutting off
Instructions
Greens & scallops
Step 1/5
Peel or scrub the carrots and cut them into bite-sized pieces – feel free to keep a bit of the top.
Step 2/5
Halve and peel the new onions.
Step 3/5
Cook both in lightly salted water with butter until tender but still have a bite.
Step 4/5
Fry the scallops in butter and oil for approximately 30 seconds on each side. Season them with salt.
Step 5/5
Arrange vegetables and scallops in a deep plate, and top with sauce nage, dill, leek and freshly ground pepper.
Sauce nage
Step 1/4
Peel carrots and peel shallots. Cut both as well as fennel into cubes.
Step 2/4
Put everything in a pot together with white wine, white wine vinegar and coriander seeds, bring the pot to a boil, and reduce it to 1/3.
Step 3/4
Strain the pot's contents, put the strained sauce back in the pot, and mount it with butter (whisk the cold butter cubes into the sauce one after one – do not bring the sauce to a boil afterwards. The temperature should be around 80 degrees).
Step 4/4
Taste and season with salt.
