Sautéed scallops with roe sauce
This dish makes full use of scallops. The very rich sauce is very tasty.
These scallops are from “The Fish Shop” in Gloucester road, Bristol.
Thank you for nice scallops.
Sautéed scallops with roe sauce
This dish makes full use of scallops. The very rich sauce is very tasty.
These scallops are from “The Fish Shop” in Gloucester road, Bristol.
Thank you for nice scallops.
Open in Cookpad AppSteps
- 1
Separate adductor muscles, gonads, gills and mantles.
And mantles and gills are rubbed with coarse salt and then rinsed in cold water to remove sand and slime.
- 2
Cook the roe in olive oil in a frying pan over medium heat for 10 seconds on each side. This is to add aroma.
And remove it from the frying pan.
- 3
Finely chop the shallots and fry them in the same flying pan, adding the white wine, gills, mantles, and thyme when shallots begin to soften.
- 4
When the white wine has reduced to about half its volume, add the cream and let it reduce slightly, then add the roe and cook for about 10 seconds.
Remove the thyme and then make a paste with blender.
- 5
Return to the frying pan, add the butter and heat over a low heat to melt the butter.
- 6
Sprinkle the adductor muscle with salt.
Heat the olive oil in a frying pan over high heat and when hot enough, add the scallops.
- 7
When golden brown and charred, turn the scallops over and remove them from the heat. And remove it after 10 seconds.
- 8
Serve it with vegetables and other things for colour, and you're done!
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