Scallops over carrot cream

Scallops over carrot cream

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Difficulty: Medium Time: 40 min

INGREDIENTS (4 people):- 8 Galician scallops
- 1/2 leek
- 8 carrots
- 300 g pumpkin
- 1 dl of extra virgin olive oil
- 3 dl of seafood stock
- 2 potatoes
- 1/2 teaspoon of baking soda
- Salt
- Freshly ground black pepper

Put a casserole over low heat with 2 tablespoons of oil. Brown the chopped leek for 5 minutes. Peel and chop the pumpkin, carrots and potatoes. Add to the casserole with the leek and sprinkle the baking soda. Saute
10 minutes over medium heat. Add the seafood stock and cook until everything is soft. Salpimentar and crush until achieving a creamy texture.

Clean the scallops. Mark them in a pan with a little extra virgin olive oil, half a minute on each side. If they are done for a long time, they may be dry.

Pour into a deep plate a generous spoonful of very hot cream and place the scallops on top. Garnish with carrot and leek strips.