Queen scallops in a mustard and white wine sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filo pastry pan x 2 | ||
| 225 | grams | Queen scallops |
| 4 | tablespoons | White wine |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Fennel |
| Salt and pepper | ||
| Lemon juice | ||
| 1 | Shallot; finely chopped | |
| ½ | teaspoon | Chopped parsley |
| 75 | millilitres | Double cream |
| 60 | grams | Butter |
| Butter for greasing | ||
| 1 | tablespoon | Brandy |
Directions
Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice.
Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately.
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