Scallops with vanilla and lemongrass sauce

Scallops with vanilla and lemongrass sauce

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 204 kcal
, Fat: 11 g
, Carbohydrate: 12 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Sauce

2 vanilla pods
1stick lemongrass stick
4dl fish stock or fish bouillon

Vegetables

1 carrot
200g Chinese cabbage
120g double cream
salt and pepper to taste

Scallops

clarified butter, for frying
12 scallops
½tsp salt
a little pepper
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How it's done

Sauce

To make the sauce, slice the vanilla pods along the length, and halve the lemongrass lengthways. Boil the fish stock, vanilla pods and lemongrass in a small pan, then turn off the heat, cover and allow to steep for approx. 15 mins. Drain, remove the lemongrass, and place the vanilla pods on one side. Pour the liquid back into the pan and reduce to approx. 200 ml.

Vegetables

Slice the carrot and cabbage into thin strips, add to the sauce, simmer for a further 5 mins. or so with the lid off. Scrape out the vanilla seeds, add with the double cream, reduce the sauce a little and season.

Scallops

Heat the clarified butter in a frying pan and fry the scallops for approx. 1 min. on each side. Plate up and serve with the sauce.

Good to know
Tip: Replace lemongrass with the zest of ½ an organic lemon.
Serve with: Toasted white bread.

How-tos

Cutting lemongrass

Cutting lemongrass

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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