2020-08-13 / test@t

Scallops in a creamy turmeric sauce

Scallops are the most delicate sea creatures, they absolutely do not tolerate inattention. It is worth forgetting about them for a couple of minutes while they are in a frying pan - and the pulp, which must melt in the mouth, irrevocably turns into rubber. So don't leave them a single step!

Ingredients

zest of 1 lime
16 large scallops, preferably with caviar
40 ml olive oil
salt, freshly ground black pepper
5 large raw shrimps
2 cloves of garlic
10 g butter
40 ml dry white wine
400 ml cream, 20% fat
10 g turmeric

STEP-BY-STEP COOKING RECIPE

Step 1

Grind the lime zest, rub with your fingers with salt and pepper. Rub this mixture into the scallops. Sprinkle the scallops with oil, cover with plastic wrap and refrigerate for 1 hour.

Step 2

For the shrimp sauce, peel, remove the black intestinal vein by making a longitudinal cut in the middle in the back. Chop the shrimp as small as possible.

Step 3

Crush the garlic with the flat side of a knife and chop very finely. In a large, flat-bottomed saucepan, melt the butter, add the garlic and cook over medium heat for 1 minute. Pour in wine, cook for another 30 seconds, add cream, reduce heat to low, cook for 7-10 minutes, stirring occasionally.

Step 4

Lightly fry the turmeric in a preheated dry skillet for 20-30 seconds. Pour the turmeric into the cream, whisk and cook for another 2 minutes. Add shrimp, cook 20 sec., Remove from heat.

Step 5

Heat the grill pan vigorously. Place the scallops on it and fry over high heat for 30 seconds. from each side. Put a couple of spoonfuls of sauce on warmed (always warmed!) Plates. Place 4 scallops on the sauce, season with pepper. Serve immediately.

Preparation time

Cooking time

30m

Servings

Catalog