This simple dish is so delicious that it can be served at the most special occasions. A good choice for Valentines’ day or a dinner between a small group of people who appreciate fine food.
- 20 g butter
- 1 French shallot, finely chopped
- 100 g carrot, finely grated
- 50 ml chardonnay or muscadet wine
- 50 ml fish or chicken stock
- 10 cleaned scallops
- 1 tbsp thin cream
- salt and freshly ground black pepper, to taste
- 1 tbsp finely chopped parsley
- 4 sprigs chervil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt half the butter in a medium frying pan over low heat. Gently sauté the shallot for 2 minutes or until just soft. Add the grated carrot and cook for 5 minutes or until soft but not brown.
Add the wine, bring to the boil and simmer for 2 minutes. Add the stock and simmer for another
Place the scallops in the liquid, bring to a simmer and cook for 20 seconds. Stir in the cream and the remaining butter. Season to taste with salt and pepper and stir in the parsley. Serve immediately in deep bowls garnished with chervil sprigs.
• You can prepare this dish in advance except for the cooking of the scallops. The key for success is to make sure the scallops are not overcooked.
Taste le Tour starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.