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Steamed Scallops With Zucchini, Vermouth Sauce And Fried Parsley

Western.Chefs's picture
  Scallops 480 Gram
  Zucchini 240 Gram
For sauce
  Dry vermouth 40 Milliliter
  Shallots 4 Teaspoon, chopped
  Cream 40 Milliliter
  Fish stock 80 Milliliter
  Salt To Taste
  Pepper To Taste
  Parsley 200 Gram

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

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