Scallops with broccoli couscous
Ingredients
for 4 person
| 1 | broccoli (approx. 300 g), cut into florets |
| ½ tsp | salt |
| 1 dl | fish stock |
| 3 tbsp | white wine |
| 1 | shallot, finely chopped |
| 1 | vanilla pod, cut open lengthwise, scrape out and set aside the seeds |
| ½ tsp | Maizena cornflour |
| 3 | saffron threads |
| 30 g | butter, cut into pieces, cold |
| 1 tbsp | full cream |
| oil for frying | |
| 8 | scallops |
| ½ tsp | salt |
| a little | pepper |
| ½ tbsp | chervil, torn into pieces |
How it's done
Broccoli couscous
In a food processor, finely chop the broccoli. Place on a baking tray lined with baking paper.
Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Leave to cool on the baking tray then season with salt.
Beurre Blanc
Bring the stock and white wine to the boil along with the shallot and vanilla pod, reduce the liquid to approx. 75 ml, strain and return to the pan. Mix in the cornflour, stirring with a whisk. Simmer for approx. 2 mins. Remove the pan from the hob and reduce the heat. Add the saffron and reserved vanilla seeds. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Add the cream and heat gently.
Scallops
Heat the oil in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season. Serve with the broccoli couscous, topped with a scattering of chervil.
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