Steamed Scallops With Zucchini, Vermouth Sauce And Fried Parsley Recipe
Ingredients
| Scallops | 480 Gram | |
| Zucchini | 240 Gram | |
| Dry vermouth | 40 Milliliter (Sauce) | |
| Shallots 4 tsp - chopped | ||
| Cream | 40 Milliliter (Sauce) | |
| Fish stock | 80 Milliliter (Sauce) | |
| Salt, pepper | ||
| Decoration | ||
| Parsley | 200 Gram (Sauce) | |
Directions
Clean scallops and season them with salt and pepper.
Cut the zucchini into thin slices.
Alternate the scallops and the zucchini in a round mould and steam for 5 to 7 minutes.
Sauce Put the chopped shallots and dry Vermouth in a saucepan and reduce to one third.
Add the fish stock and reduce again until half in volume.
Add the cream, salt and pepper.
Arrange the scallops and zucchini on a plate and then drizzle the Vermouth sauce using a spoon.
Decorate with fried parsley
Cut the zucchini into thin slices.
Alternate the scallops and the zucchini in a round mould and steam for 5 to 7 minutes.
Sauce Put the chopped shallots and dry Vermouth in a saucepan and reduce to one third.
Add the fish stock and reduce again until half in volume.
Add the cream, salt and pepper.
Arrange the scallops and zucchini on a plate and then drizzle the Vermouth sauce using a spoon.
Decorate with fried parsley
Chef
