Scallops with Julienne Vegetables

Serves 4

This recipe needs

Ingredients

  • 1 lb. Clearwater Scallops, defrosted
  • ½ cup White wine
  • 2 tbsp. White vinegar
  • 5 cups Water
  • to taste Salt
  • 1 Carrot cut in julienne strips
  • 1 Onion cut in julienne strips
  • 1 Celery cut in julienne strips
  • 1 Leek cut in julienne strips
  • 40g Butter
  • ¼ cup Cream

Directions

  1. Mix white wine, vinegar, salt and water. Bring to a boil. Poach scallops. Reserve stock.
  2. Sauté the vegetables in butter. Add 2 cups of the poaching stock and the cream. Turn off the heat. Add butter.
  3. Arrange the scallops on a plate.
  4. Serve with sautéed julienne vegetables.
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