Scallops with Vanilla and Lemongrass Sauce


40m
Preparation/cooking time: ca. 40m

Servings
For 4 people


Nutritional Information

Contains 204 Kcal, 13g Protein, 12g Carbohydrates, 11g Fat


Ingredients

  • 2 vanilla pod
  • 1 stick lemon grass
  • 12 scallops
  • 0.5 tsp. salt
  • 4 dl fish stock or fish bouillon
  • 1 carrots
  • salt and pepper to taste
  • 120 g double cream
  • clarified butter to fry
  • a little pepper
  • 200 g Chinese cabbage

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Instructions

  • To make the sauce, slice the vanilla pods along the length, and halve the lemongrass lengthways. Boil the fish stock, vanilla pods and lemongrass in a small pan, then turn off the heat, cover and allow to steep for approx. 15 mins. Drain, remove the lemongrass, and place the vanilla pods on one side. Pour the liquid back into the pan and reduce to approx. 200 ml.
  • Slice the carrot and cabbage finely, add to the sauce, simmer for a further 5 min. or so with the lid off. Scrape out the vanilla seeds, add to the double cream, simmer the sauce lightly and season.
  • Heat the clarified butter in a frying pan and fry the scallops for about 1 min. on each side. Arrange on plates and serve with the sauce.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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