BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Scallop fricassée with fennel and curried cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. For the sauce, heat the butter in a pan and gently fry the shallot until softened but not coloured.

  2. Add the new potato and fennel and fry for 2-3 minutes.

  3. Add the wine and boil until the liquid is reduced by half.

  4. Add the curry powder and cream and simmer for 3-4 minutes, or until slightly thickened. Season, to taste, with salt and freshly ground black pepper and set aside in a warm place.

  5. For the scallops, heat the butter in a separate pan. Fry the scallops for one minute on each side, or until cooked to your liking.

  6. To serve, place the scallops into the reserved shell, pour over the sauce and garnish with dill.

Ingredients

For the sauce

  • 1 tbsp butter
  • ½ shallot, finely chopped
  • 1 new potato, chopped
  • ¼ fennel bulb, finely sliced
  • 2 tbsp white wine
  • ¼ tsp curry powder
  • 2 tbsp double cream

For the scallops

  • 1 tbsp butter
  • 2 scallops, trimmed, shells removed; one shell reserved and cleaned
  • sprig fresh dill, to garnish

Shopping List

Scallop fricassée with fennel and curried cream

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!